Baking results
Possible cause
Remedy
The cake sinks (be
-
comes soggy, lumpy,
streaky)
Oven temperature too high
Use a lower setting
The cake sinks (be
-
comes soggy, lumpy,
streaky)
Baking time is too short
Set a longer baking time
Do not set higher temperatures to de
-
crease baking times
The cake sinks (be
-
comes soggy, lumpy,
streaky)
Too much liquid in the mix
-
ture
Use less liquid. Look at the mixing times,
specially when you use mixing machines
Cake is too dry
Oven temperature too low
Set a higher oven temperature
Cake is too dry
Baking time too long
Set a shorter baking time
Cake does not brown
equally
Oven temperature too high
and baking time too short
Set a lower oven temperature and a longer
baking time
Cake does not brown
equally
No equal mixture
Put the mixture equally on the baking tray
Cake does not cook in
the baking time set
Temperature too low
Use a slightly higher oven temperature
setting
Top oven
Baking
Shelf Positions are not critical but ensure that oven shelves are evenly spaced when more
than one is used (e.g. shelf positions 1 and 3)
Food
Temperature
[°C]
Approx Cook Time
(mins)
Shelf Position
Biscuits
170 - 190
10 - 20
1
Bread
200 - 220
30 - 35
1
Bread rolls/buns
200 - 220
10 - 15
1
Cakes:
- Small & Queen
170 - 180
18 - 25
1
- Sponges
160 - 175
20 - 30
1
- Victoria Sandwich
160 - 170
18 - 25
1
- Madeira
140 - 150
75 - 90
1
- Rich Fruit
140 - 150
120 - 150
1
- Gingerbread
140 - 150
75 - 90
1
- Meringues
90 - 100
150 - 180
1
- Flapjack
160 - 170
25 - 30
1
- Shortbread
130 - 150
45 - 65
1
14
Helpful hints and tips
