is this a good way to stop sponge cake cracking when cooking? covering with baking paper...?!

Question: Is this a good way to stop sponge cake cracking when cooking? covering with baking paper...?
I recently made a mud cake, the person who wrote the recipe said its a good idea to cut out a circle of greaseproof/baking paper and put it on top of the cake while cooking as it encourages even rising and stops the top cooking too quickly and cracking. I want to know if it would be a good idea to do this with sponge or not? I forgot I had started writing this question and went ahead and did it anyway, my cake was pretty soft on top so I took the paper off to let that harden a little. It will he covered with buttercream anyway so the look is not an issue but will my cake be ok inside? I dont want it to be too greasy because the paper didn't let any moisture out? Sorry if this is a bit long and pointless, but if someone does this already it would be nice to know :)


The way bakers usually say to not let cakes cracking is to put a pan in the bottom rack with water. I just saw a sourdough bread recipe that said to spray the oven several times throughout the baking period as well.

I would do it without the baking parchment. If it does crack, don't worry it will look more authentic and home-made.

If you want to check whether your cake is cooked inside just stick a skewer in the middle and if it comes out clean its cooked, another way to tell (if you can't find a skewer or can't be bothered to find one) is ,once you've taken it out of the oven, to poke the cake lightly and if the cake springs back it is done.

If it will be covered in buttercream, I don't see why it matters. But yes, you can probably stick parchment paper on top and then peel it off as the baked cake cools. Fold up one corner so you have a place to grab and pull.

You just answered your own question.

maybe. have a try.

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