Cooking cakes HELP!!!! question?!
Answers: Since buying a fan oven my cakes have gone as flat as a pancake. What have I been doing wrong? Any cooking tips? Help I need a chocolate cake not biscuit..
Fan ovens are also called "convection ovens". They cook more quickly than regular ovens and are generally prized among home chefs.
The very same question was asked in ivillage, the link is below. It basically says that convection ovens do a poor job of baking cakes, but cookies turn out great. They recommended turning the temperature of the oven down 25-50 degrees F if you're going to try baking a cake.
Does your convection oven offer you the choice of turning off the fan (switching from convection oven to standard oven)? If so, I would turn the fan off for the entire baking process. Just don't forget to switch it back on next time you cook something in the oven. (I forgot once. Oh, it was a mess! Dinner was very late that night!)
One of the great things about new appliances such as convection ovens these days is they often come with recipes and cooking guides. I would take a look at the owner's manual and see what they have to say about cakes. They may even have a recipe converter for cakes so you can use the convection feature when you bake. Good luck!
are you putting enough baking powder in??? or any at all.......?
Get the exact quantities and mix it to the right texture with a electric mixer! Hope this helps!
Well, I think your first problem is that you're trying to "cook" a cake. You're supposed to bake it.
Think you need to reduce the temperature. The extra heat in the fan oven is baking the top before the centre and stopping the cake from rising.In effect it is forming a crust.
You should never open the oven for starters because the cold air will course the cake to flop . obviously until it is cooked any way .
You could use a rising agent as well to make it rise bigger
and use deep cake tin.
http://www.cacaoweb.net/chocolatelavacak...
I hope this will help it is a chocolate larva cake it looks YUM!
I assume you mean a convection oven. Bake on the middle rack and reduce the temperature by 25 degrees. This should solve your problem.
There is nothing wrong with your recipe, you are cooking in a completely different way now, read the instruction book for your oven, abide by it and your cakes will be as good as ever. Fan assisted ovens are very good and I miss mine.