I'm not a natural baker and since moving to a house with a Rayburn as the only oven I've adapted ok with cooking but less so with baking (generally burned on top and raw on the bottom).
I was chuffed to get an old aga cake baker second hand for a steal last year but I am still struggling - cakes seem to take forever to cook now, the current cake has been in for 90 minutes and is still only about halfway there.
Any sure-fire tips from aga/Rayburn pros as to what I should be doing? (It's a 2 oven gas Rayburn if that's relevant).
Thanks!