Hi,
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?
Thanks
Please or to access all these features
Please
or
to access all these features
For related content, visit our food content hub.
Food/recipes
Adjusting cooking time to reduce cake crust
5 replies
Biscuitsandtea · 28/07/2011 21:14
OP posts:
Please create an account
To comment on this thread you need to create a Mumsnet account.