Can oven door be opened during baking a cake?

Opening the oven door while baking a cake can disrupt the baking process and affect the final outcome of the cake. Here's why:

1. Temperature Loss: Opening the oven door releases heat from the oven, causing a sudden drop in temperature. This can disrupt the baking process, especially for delicate cakes that rely on a consistent temperature to rise properly. The sudden change in temperature can cause the cake to fall or collapse.

2. Air Currents: Opening the oven door creates air currents, which can affect the even distribution of heat within the oven. This can result in uneven baking, where some parts of the cake may be overcooked while others remain undercooked.

3. Loss of Moisture: Opening the oven door allows moisture to escape from the oven. This can dry out the cake, making it less moist and fluffy.

4. Structural Damage: Opening the oven door during baking can cause the cake batter to jiggle or move, which can damage its delicate structure. This may result in a cake with a coarse crumb or an uneven texture.

5. Loss of Leavening Power: If you open the oven door too early in the baking process, before the cake has had a chance to set properly, it can cause the leavening agents (baking powder or baking soda) to lose their effectiveness. This can result in a dense, flat cake.

It's important to allow the cake to bake undisturbed for the recommended time specified in the recipe. If you're curious about the progress of the cake, you can check its doneness by gently inserting a toothpick into the center. If it comes out clean, the cake is ready.

While it's possible to open the oven door briefly to check the cake's progress later in the baking process, it's best to minimize disruptions to maintain even cooking and achieve the best results.