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10.4 Tips on baking
Baking results
The bottom of the cake is
not browned sufficiently.
The cake sinks and be‐
comes soggy, lumpy or
streaky.
The cake sinks and be‐
comes soggy, lumpy or
streaky.
The cake sinks and be‐
comes soggy, lumpy or
streaky.
The cake is too dry.
The cake is too dry.
The cake browns uneven‐
ly.
The cake browns uneven‐
ly.
The cake is not ready in
the baking time given.
10.5 Conventional Baking
Food
Biscuits
Bread
Bread rolls / buns
Cakes: Small & Queen
Cakes: Sponges
Cakes: Victoria Sandwich
Cakes: Madeira
Possible cause
The shelf position is incor‐
rect.
The oven temperature is
too high.
The baking time is too
short.
There is too much liquid in
the mixture.
The oven temperature is
too low.
The baking time is too
long.
The oven temperature is
too high and the baking
time is too short.
The mixture is unevenly
distributed.
The oven temperature is
too low.
- Top Oven
Temperature (°C)
170 - 190
200 - 220
200 - 220
160 - 180
160 - 175
160 - 170
140 - 150
ENGLISH
Remedy
Put the cake on a lower
shelf.
The next time you bake,
set a slightly lower oven
temperature.
Set a longer baking time.
You cannot decrease
baking times by setting
higher temperatures.
Use less liquid. Be careful
with mixing times, espe‐
cially if you use a mixing
machine.
The next time you bake,
set a higher oven tempera‐
ture.
The next time you bake,
set a shorter baking time.
Set a lower oven tempera‐
ture and a longer baking
time.
Spread the mixture evenly
on the baking tray.
The next time you bake,
set a slightly higher oven
temperature.
Time (min)
Shelf posi‐
tion
10 - 20
2
30 - 35
2
10 - 15
2
18 - 25
2
20 - 30
2
18 - 25
2
75 - 90
2
23
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