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Baking a 10inch Round sponge in one tin.
I’m struggling to bake a 10 inch round sponge cake 3 inches deep in one tin. My cake is always too dark on the outside and uncooked inthe middle. Any suggestions? I bake the cake at 160 degrees in a fan oven.
When you’ve put the mixture in the tin spread it to the sides so you make a well in the middle then bake at 140 in a fan assisted oven or 150 in a non fan. I bake mine 2 hrs 10 mins. Make sure the side paper lining is at least 2 inches above the rim of the tin, this will protect the sides from over baking. If you possess a royal icing flower nail this can be placed spike up into your tin before adding the mixture, the nail helps distribute the heat in the batter. Finally, you could also make baking strips by cutting up strips of towelling and placing them into strips of bacofoil and wrapping that around the tin held together with a pin.. Soak the towelling first before wrapping in the foil. If you need more help please post again.
I have a fan assisted oven and i find putting a tray on the shelf in the oven with a small dish of water also helps. Also put a tray on the upper shelf and after the oven reaches temperature put the cake on the tray with the water so that it is sandwiched between both shelves and it seems to work! For really big cakes I also put a thick layer of brown paper around the tin, like you would for a fruit cake and it stops the sides from getting too well done.
Hope this helps.
Thanks Guys I will give it go!