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Since i moved 3 months ago i cant cook a bloody sponge in my gas oven or rather a madiera cake, it is the first one i've done though, was, heavy, greasey even appeared to look under done in the middle, was though cos i cooked it for 1hr 30 mins, such a waste of ingredients. Any suggestions???
Sillybeard, dont think its so much the oven as i had a built in electric fan assisted,now i have a built in eye level gas oven, did buy a thermometer not so long ago as and much as it is out alittle still dont think it was that either, but yet the mixture was exactly the same as i always do, stumpted really, all my victoria sponge are fab as are my cupcakes, this was my first madiera cake.
You need to check where the hottest part of your oven is - mine is aContinental one which means its hottest at the bottom instead of the top (which is the norm for electric/most gas ovens. Also did you use SR flour or baking powder?
The recipe i always use is the same as i've used for all my birthday cakesand i makes loads, or i did before i moved, now i'm starting to turn people down incase i get it wrong, its includes both plain and s/r flour, as i've always done.