Have always had a gas oven, now got a new electric fan oven and have had couple of disastrous cake baking sessions. All of my cake recipes use gas or electric settings, all pre fan ovens. I usually cook sandwich tins about gas mark 6 for 25 or 30 mins and deeper tins about gas mark 4 or 5 for about 40 mins to an hour depending on size of tin and type of mixture. So far I've reduced temp as I strutted but cakes have either been uncooked in the middle, not risen properly or look very anaemic! Hopefully one of you electric fan oven cake baking experts will be able to guide me, thanks.
I hate this new electric oven. Can't seem to get anything to brown and it takes ages to heat up. I keep reading you don't need to preheat fan ovens, but if something needs say 25 mins and it takes 15 mins to heat up how can that work? Wish I still had my old gas cooker, please tell me I will get used to it!