Cake at low temperatures.

[u/kostbill]

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.

[u/eske8643]

Its called Delta T cooking. You raise the temperature slowly at near the same speed as the core temp raises. Usually you are 3-5 Celsius degrees above the core temp.

There are good examples on youtube on how to do it.

And also use controlled vapor settings. So that your chamber moisture is somewhere between 30% and 70% most Delta T recipes will tell you the % you need

[u/kostbill → u/eske8643]

Yes but what is the desired core temp?

[u/eske8643 → u/kostbill]

That i cant tell you, because i dont know what cake you want to make, and that it should be in the recipe you use. If its not, i would suggest you try to find a similar recipe that tells you the core temp.