Apparently, the reason your skewer comes out clean when the cake is cooked is because in a cooked cake, all the molecules have bound to each other, and therefore have no interest in binding to a random skewer.
And I thought it was just because the batter was still wet.
Of course, all that business about molecules being bound to things probably is just chemistry-talk for ‘the batter is still wet’, but it still makes me happy.
(the depths of my ignorance when it comes to chemistry are positively astonishing)
I think I’m going to have to get my own copy of that book.
(there will be a lentil recipe later. Or possibly one for confectionery. All things are possible…)