Place cake pans in the center of the rack, with the rack in the center of the oven, to ensure even heating. If you doubt your oven's accuracy, use a thermometer to set the proper temperature. Resist the urge to peek at a cake until it is almost done baking. Opening the oven door allows cool air to sweep in and disturb the temperature. The cake could fall.
Cake begins to pull away from sides of pan without being burned.
A light pressing yields springiness. Cake appears firm, not jiggly. The aroma is irresistible. Cakes should be removed from the oven and cooled on a rack to allow air to circulate evenly around the pan. Finishing If you're making a layer cake, you can turn it into something spectacular by slicing each of the two layers in half, producing a tall and elegant torte.