really trivial sponge cake question

[Tissy]

Dd is going to the nursery fancy dress party on Friday as Little Red Riding Hood. She has a little wicker basket, and I had the idea of making her a little Victoria sponge to go in it, and to this end I got myself a little cake tin from Lakeland last weekend. The cake tin is about 4" diameter, if that makes any difference!

I had a trial run last Sunday, and it was a disaster! I made a 1-egg sponge mixture and baked it till golden brown, and although it rose beautifully, when I sliced it to add the jam, there was a yucky raw bit in the centre.

What do I do now? Want to have another trial run before I make the "definitive" cake on Thursday night. Should I put less mixture in the tin, bake for longer at a lower temperature, or something else?

Any ideas?

If it's going brown on the top but not cooking in the middle - try a lower temperature. Also try covering the top with foil or greaseproof paper to stop it browning. And use a skewer stuck in the middle to test if it's done - the skewer should come out dry.

What a great idea!

When you think the cake is cooked, put a skewer into the middle of it. If the skewer comes out clean then the cake is cooked. If not, then you need to leave it for a few more minutes. You can always cover it loosely with tin-foil at this stage to stop it burning.

You beat me to it Pidge

Thanks, I'll try a lower temperature and get some foil ready.

MN is great!

Great minds WWB .

I'm always doing this with cakes - we've got a fan oven, where you don't seem to be able to turn the fan off and it always seems to singe the top of whatever you're cooking!

Good luck Tissy!

Fan ovens are a real pain when you're baking, aren't they.

We have a Rayburn, but I'm ashamed to say that dh is the main chef in this house, and I've never really got to grips with it!