Baking results
Possible cause
Remedy
The cake sinks and becomes
soggy, lumpy or streaky.
The baking time is too short. Set a longer baking time.
You cannot decrease bak-
ing times by setting higher
temperatures.
The cake sinks and becomes
soggy, lumpy or streaky.
There is too much liquid in
the mixture.
Use less liquid. Be careful
with mixing times, especially
if you use a mixing machine.
The cake is too dry.
The oven temperature is too
low.
The next time you bake, set
a higher oven temperature.
The cake is too dry.
The baking time is too long. The next time you bake, set
a shorter baking time.
The cake browns unevenly.
The oven temperature is too
high and the baking time is
too short.
Set a lower oven tempera-
ture and a longer baking
time.
The cake browns unevenly.
The mixture is unevenly dis-
tributed.
Spread the mixture evenly
on the baking tray.
The cake is not ready in the
baking time given.
The oven temperature is too
low.
The next time you bake, set
a slightly higher oven tem-
perature.
10.5
Conventional Baking - Top Oven
Food
Temperature (°C)
Time (min)
Shelf posi-
tion
Biscuits
170 - 190
10 - 20
2
Bread
200 - 220
30 - 35
2
Bread rolls / buns
200 - 220
10 - 15
2
Cakes: Small & Queen
160 - 180
18 - 25
2
Cakes: Sponges
160 - 175
20 - 30
2
Cakes: Victoria Sandwich
160 - 170
18 - 25
2
Cakes: Madeira
140 - 150
75 - 90
2
Cakes: Rich Fruit
140 - 150
120 - 150
2
Cakes: Gingerbread
140 - 150
80 - 90
2
Cakes: Meringues
90 - 100
150 - 180
2
Cakes: Flapjack
160 - 170
25 - 30
2
Cakes: Shortbread
130 - 150
45 - 60
2
Cakes: Apple Pie
170 - 180
50 - 60
2
ENGLISH
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