For an ordinary sponge or butter cake, check the centre as well as the colour of the top. A timer tells you when to start checking, not whether every oven has finished the cake. Dense brownies, cheesecakes and molten-centre desserts need their own recipe-specific tests.
Step by step
Wait until near the expected finish
Use the recipe’s oven setting, tin size and timing. Avoid repeatedly opening the oven early, especially for delicate cakes whose structure has not set.
Check the surface and edges
Look for the recipe’s intended colour and a set-looking centre. Edges may begin to pull slightly from the tin, but this varies with cake style and pan preparation.
Test the centre with a skewer
Insert a clean thin skewer or toothpick into the central crumb, avoiding a fruit piece or chocolate pocket if possible. For a typical sponge, wet batter means it needs longer; a few cooked crumbs can be acceptable depending on the recipe.
Combine the cues and cool as directed
A suitable sponge should spring back gently when lightly pressed rather than leaving a wet depression. If still underbaked, return it to the oven and check again soon. Once done, use the recipe’s cooling time before turning it out.
Dark top and an uncooked middle
Check that the tin size and oven temperature match the recipe. If suitable, loosely shield the top with foil while the centre finishes, keeping foil clear of heating elements. Do not taste wet flour-and-egg batter. A deliberately creamy or molten dessert needs its own safe recipe and cannot be judged by the dry-skewer rule.
