Adjusting cooking time to reduce cake crust

[Biscuitsandtea]

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

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

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

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

Another good tip - thank you.

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