Welcome to the Cake Decorators Q&A
BAKING A LARGE SPONGE CAKE
Hi madeit with love,
(I originally posted questions about this cake under “Lining a large cake tin.”
This is about the temperature, timing and the result I got!
My 13x9x3″ sponge is soon to come out of the oven; it will have taken approx 2hours !…. I’ve just popped it back for another 10 mins … not convinced about the very centre deep inside.
As I had not baked the previous round 10×2.5″ at fan assisted, I kept to conventional and baked it at 160 degrees.
The recipe uses bicarbonate of soda but, as I had added a touch of baking powder to my original cake, I added it to this larger one too, scaling the quantity accordingly to the increased amount of the other ingredients.
It looks as though it will be okay, but the centre browned much quicker and formed large bubbles, although they’ve subsided and levelled out.
Next time, do you think I should omit the baking powder altogether? Did that cause the large bubbles?
If I don’t bake at 140degrees fan, should I reduce the conventional temperature to 150 degrees, since it’s such a long baking time? …. Why do you prefer the fan setting? I used to use it, then felt things were baking too quickly; perhaps it’s just my oven!
I would really appreciate your advice and comments.
Many thanks.
Deane-Mae
Hi madeit with love,
(I originally posted questions about this cake under “Lining a large cake tin.”
This is about the temperature, timing and the result I got!
My 13x9x3″ sponge is soon to come out of the oven; it will have taken approx 2hours !…. I’ve just popped it back for another 10 mins … not convinced about the very centre deep inside.
As I had not baked the previous round 10×2.5″ at fan assisted, I kept to conventional and baked it at 160 degrees.
The recipe uses bicarbonate of soda but, as I had added a touch of baking powder to my original cake, I added it to this larger one too, scaling the quantity accordingly to the increased amount of the other ingredients.
It looks as though it will be okay, but the centre browned much quicker and formed large bubbles, although they’ve subsided and levelled out.
Next time, do you think I should omit the baking powder altogether? Did that cause the large bubbles?
If I don’t bake at 140degrees fan, should I reduce the conventional temperature to 150 degrees, since it’s such a long baking time? …. Why do you prefer the fan setting? I used to use it, then felt things were baking too quickly; perhaps it’s just my oven!
I would really appreciate your advice and comments.
Many thanks.
Deane-Mae
It just needed baking on for a little longer, five minute intervals or until a wooden skewer comes out clean or with just a few crumbs. Perhaps the extra baking powder too?? Baking times are just a guide, your own appliance may take longer/quicker. It will have baked through, I know from my own experience, I also know the anxiety it can cause. Wait until it cools then slice it to see whether it is greatly under baked. It may be just fine once the texture contracts from cooling.
I prefer the fan setting because the temperature for my appliance is better distributed. On conventional setting my oven bakes darker on one side than the other and lop sided too. All this even with recalibration! I never used to have problems with ovens until this one. Now I stick with what works, this oven has been a long hard journey and I’m too old to be changing it for a new one.
Thank you very much for your encouraging words.
I will cut it and check.
Probably whilst you were posting your reply, I had posted the following under “Lining larger cake tin!”……
(“I’ve just checked the cake as it’s cooled for a while; I don’t think the very bottom is cooked through in places, which seems strange if the middle is cooked!!
Help, what have I done wrong? I double-lined the sides and also the base; that’s correct, isn’t it?
I may just be panicking. Generally it is lovely and springy, but there appear to be a couple of harder spots on the base, which look slightly opaque.
When it is completely cooled, I’m going to cut it and check. I have time to make another if it isn’t right!
I will let you know.
Meanwhile, thank you so much for replying so quickly; it’s an enormous help.”)
I will post anything further under this subject “Baking a Larger Sponge Cake”
Sorry for any confusion, but it’s been stressing me out and I’m trying to remember the advice I have read on this site….. i.e. stress will show in cakes.. and…. the person baking the cake is the one who sees all the faults!
Thanks again
Deane-Mae
