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Baking results Possible cause Remedy
The cake sinks and be-
comes soggy, lumpy or
streaky.
The oven temperature is too
high. The next time you bake, set a slightly
lower oven temperature.
The baking time is too short. Set a longer baking time. You cannot
decrease baking times by setting
higher temperatures.
There is too much liquid in the
mixture. Use less liquid. Be careful with mix-
ing times, especially if you use a mix-
ing machine.
The cake is too dry. The oven temperature is too
low. The next time you bake, set a higher
oven temperature.
The baking time is too long. The next time you bake, set a shorter
baking time.
The cake browns uneven-
ly. The oven temperature is too
high and the baking time is
too short.
Set a lower oven temperature and a
longer baking time.
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 temperature.
BAKING ON ONE OVEN LEVEL
Baking in tins
Food Function Tempera-
ture (°C) Time (min) Shelf position
Ring cake or brioche True Fan Cook-
ing 150 -
160 50 - 70 1
Madeira cake / Fruit cakes True Fan Cook-
ing 140 -
160 70 - 90 1
Sponge cake / Sponge
cake True Fan Cook-
ing 140 -
150 35 - 50 1
Sponge cake / Sponge
cake Top / Bottom
Heat 160 35 - 50 2
Flan base - short pastry1) True Fan Cook-
ing 170 -
180 10 - 25 1
Flan base - sponge mix-
ture True Fan Cook-
ing 150 -
170 20 - 25 1
Apple pie / Apple pie (2
tins Ø 20 cm, diagonally
off set)
True Fan Cook-
ing 160 70 - 90 1
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