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My grandma said never open the oven door to peek at a rising cake, and after 30 years of baking I finally tested her
She drilled that into me back in 1994 in her kitchen in Dayton, and I never once cracked the door on a sponge or a pound cake. Then last month I was baking a lemon chiffon for my neighbor's birthday and got nervous about the domed top, so I peeked at the 25 minute mark. The cake fell in the middle so hard it looked like a bowl, and my grandma laughed at me over the phone for 10 solid minutes. Has anyone actually gotten away with peeking, or is that rule as solid as she swears it is?
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oscarm244h ago
I used to crack the door at 20 minutes thinking it couldn't hurt, but my pound cakes kept sinking and I finally stopped. Grandma's rule holds up, the oven loses heat fast and the middle can't take it.
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