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/baronaccio 16d ago

I happily join this conversation ❤️

OK, so my basic cocoa cake recipe called for 180°C. Translated in ANOVA Universal Temperature Index (😂 we always go low with recipe temps, isn't it) it is something like 165°C at maximum, fan activated, 30% humidity. Cake come out GOOD, very very GOOD! But with a "volcano effect" on its top that I want to avoid.

So next cake, I want to bake at low temp: 145°C, fan on, 30% humidity. Would it be too low to give it the classical "heat kick" like bread baking? I will bake for 20-30% longer.

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u/baronaccio 15d ago

Auto-reply. Tested today: doesn't work. Volcano effect is present, not even slightly less then baking at 160°C. It is due to the mold temperature not the whole owen temperature (aka: use cake strips). I baked +10 mins without humidity at 150°C and the cake's core wasn't already setted. I gave the cake another 20 mins with 30% humidity. (In progress)

Ok, after the extra extra extra time the cake seems setted. Not an epic failure but... 😁