Baking results
Possible cause
Remedy
The cake sinks and be‐
comes soggy or streaky.
The oven temperature is too
high.
Next time set slightly lower oven
temperature.
The oven temperature is too
high and the baking time is
too short.
Next time set a longer baking time
and lower oven temperature.
The cake is too dry.
The oven temperature is too
low.
Next time set higher oven temper‐
ature.
The baking time is too long. Next time set shorter baking time.
The cake bakes un‐
evenly.
The oven temperature is too
high and the baking time is
too short.
Next time set a longer baking time
and lower oven temperature.
The cake batter is not even‐
ly distributed.
Next time spread the cake batter
evenly on the baking tray.
The cake is not ready in
the baking time speci‐
fied in a recipe.
The oven temperature is too
low.
Next time set a slightly higher
oven temperature.
11.3 True Fan Cooking
Baking on one oven level
Baking in tins
Food
Temperature
(°C)
Time (min)
Shelf posi‐
tion
Ring cake or brioche
150 - 160
50 - 70
2
Madeira cake / fruit cakes
140 - 160
50 - 90
1 - 2
Fatless sponge cake
150 - 160
1)
25 - 40
3
Flan base - sponge mixture
150 - 170
20 - 25
2
1) Preheat the oven.
Cakes / pastries / breads on baking trays
Food
Temperature (°C) Time (min)
Shelf posi‐
tion
Cake with crumble topping (dry)
150 - 160
20 - 40
3
Fruit flans (made with yeast dough /
sponge mixture)
1)
150
35 - 55
3
Fruit flans made with short pastry
160 - 170
40 - 80
3
1) Use deep pan.
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