11.4 Tips on baking
Baking results Possible cause Remedy
The bottom of the cake
is not baked sufficient‐
ly.
The shelf position is incor‐
rect.
Put the cake on a lower shelf.
The cake sinks and
becomes soggy or
streaky.
The oven temperature is
too high.
Next time set slightly lower
oven temperature.
The baking time is too
short.
Next time set a longer baking
time and lower oven tempera‐
ture.
The cake is too dry. The oven temperature is
too low.
Next time set higher oven tem‐
perature.
The baking time is too
long.
Next time set shorter baking
time.
The cake bakes un‐
evenly.
The oven temperature is
too high and the baking
time is too short.
Set lower oven temperature and
longer baking time.
The cake batter is not
evenly distributed.
Next time spread the cake bat‐
ter evenly on the baking tray.
The cake is not ready
in the baking time
specified in a recipe.
The oven temperature is
too low.
Next time set a slightly higher
oven temperature.
11.5 Baking on one oven level
BAKING IN TINS
(°C) (min)
Ring cake / Brioche True Fan Cook‐
ing
150 - 160 50 - 70 1
Madeira cake / Fruit cakes True Fan Cook‐
ing
140 - 160 70 - 90 1
Sponge cake True Fan Cook‐
ing
140 - 150 35 - 50 1
Sponge cake Conventional
Cooking
160 35 - 50 1
Flan base - short pastry,
preheat the empty oven
True Fan Cook‐
ing
170 - 180 10 - 25 2
Flan base - sponge cake
mixture
True Fan Cook‐
ing
150 - 170 20 - 25 2
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