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Baking results Possible cause Remedy
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 temperature
and a longer baking time.
The cake browns unevenly. The mixture is unevenly distrib-
uted.
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 tempera-
ture.
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 pastry
1) 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
Apple pie / Apple pie (2
tins Ø 20 cm, diagonally
off set)
Top / Bottom
Heat
180 70 - 90 1
15
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