Just wondered if anyone could help me out. I made a sponge cake today which needed to be cooked for about 75mins at 150c in my fan oven (recipe said 1-1.5 hrs at 160c so adjusted temp down a bit for the fan oven).
After 75mins the sponge was cooked perfectly but the 'crust' on the top was a little hard/dark/far gone. Not burnt, just a little bit stronger /crunchier than I would have liked.
Any ideas how I should change the cooking temp or time to improve that?
We have a double oven and I have been using the bottom one which is a fan oven.
I don't think the top one is a fan oven so do you think it might be better to use that one? I don't tend to use it just because I would have to take the grill pan out <where's the emoticon for hideously lazy?>