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Adjusting cooking time to reduce cake crust

(6 Posts)
Biscuitsandtea Thu 28-Jul-11 21:14:43


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?


Kladdkaka Fri 29-Jul-11 11:07:42

My cooker does this (coz it's rubbish). I find that putting baking parchment over the top part way through helps.

Biscuitsandtea Fri 29-Jul-11 11:16:50

Ah thats a really useful tip, I might try that thanks Kladdkaka smile

mumatron Fri 29-Jul-11 11:21:41

My fan oven does this to my cakes. I put the cake tins in a roasting tin with water in it.

The steam keeps it a bit more moist

Biscuitsandtea Fri 29-Jul-11 11:23:39

Another good tip - thank you.

Biscuitsandtea Fri 29-Jul-11 11:25:26

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?>

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