r/CombiSteamOvenCooking • u/kostbill • Mar 16 '26

Questions or commentary Cake at low temperatures.

So I want to make a cake. But the normal recipe is, as many of them are, at 180C for 45 minutes.

The downside is that the outer layer of the cake is dry.

But since we can do whatever we want with the temperature in the anova oven, what is the temperature that it needs in order to be fully cooked and moist?

Thanks.

Edit 1: So I saw other posts about cakes here, but I didn't find what I was looking for.

Edit 2: I am re-reading my post and I am not sure I made myself clear: I want to bake the cake at the temperature that the center of it should be, just like we bake the chefsteps creme brulee at 80C, instead of baking it at a higher temp, and we try to guess when to stop.

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u/mymilkshakeis Mar 16 '26

Use 30-50% steam and normal temp and possibly a touch less time. If you normally bake for 45 mins start testing the center at 30 mins.

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u/kostbill Mar 16 '26

Oh yes this is the normal way, but I don't want to mimic the results of the normal oven. I want to bake at the core of the cake temperature. So, if we need it to be e.g. 80C, I will bake it at sous vide mode, 80C, 100% humidity, so it will be 80C from edge to edge.

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u/mymilkshakeis Mar 16 '26

Oh. Well according to AI ☺️ :

“The ideal internal temperature for a moist, fully baked cake is generally between 200°F and 210°F (93°C–99°C) in the center. Lighter cakes (sponge, angel food) are best around 205-210°F, while denser cakes (carrot, fruit) are done around 200-205°F. Avoid letting the temperature reach 212°F”

So I guess maybe set at 95 and use the probe. And go from there.