I always use a thermometer for testing my bread loaves, and experience has shown me that anything higher than 190 degrees will definitely yield a drier loaf. I have been using a thermometer to test cake layers for doneness too. Usually 209 degrees is about right. I've saved myself a whole lot of trouble with gummy, fallen cakes. I love my digital thermometer. It's not a Thermapen, but the less expensive model on your website, and it has been working very well for several years.

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