One of the more mysterious recipe phrases a novice baker can see is to bake "until the cake springs back". I am sure that this has puzzled many a would-be cake baker, who may be reluctant to touch the cake while it is in the oven.
With the toothpick test, checking to see if a cake is done seems quite straightforward: if the toothpick is dry and clean coming out of the cake, it is done. Unfortunately, the toothpick test can give false positives. The excess batter may rub off as it is removed from the cake and there are spots that the toothpick cannot reach. Poking the cake with your finger to see if it springs back into place, in the same way that a sponge or a piece of soft foam will maintain its shape, is most useful in addition to the toothpick test. If the toothpick comes out clean, then gently and quickly poke the top of the cake with your finger. Did the cake spring back into place? If so, your cake is done. If not, return it to the oven for another minute or two and check again.
Feel free to get an idea for a cake's springiness by gently poking an already baked cake or muffin, which should maintain springiness as long as it is fresh.
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