Welcome to the Cake Decorators Q&A

I made a sponge cake in a round tin (10×2.5″) At 170degrees it took about one to one and a half hours to bake.
I’m now going to bake another in a larger tin (13x9x3″) increasing the mix by a half.
As it will probably take longer to bake, will it be necessary, this time, to double line the tin with parchment to protect it or will that just slow down the baking process and risk it not baking through completely?
Any comments and advice will be much appreciated.
Many thanks,
Deane-Mae

I’m hoping to bake this tomorrow, so will keep checking for anyone’s advice.
Thank you.
Deane-Mae

Hi Deane-Mae

With bigger cakes I think it’s always better to double line the tins. Cakes usually bake longer so the paper does afford some protection against the sides drying out and the middle browning too much or burning. I double line anything above 9 inches and never have problems with under baked cakes. Certainly no crusty brown sides either. I don’t find the baking time is so significantly increased. I bake at 140c fan assisted oven and check the cake after the given time. If it’s still quite wobbly when touched ( depending on the recipe eg Madeira or chocolate cake) I bake on for 10 minutes then check again with a wooden skewer. If the skewer comes out slightly wet another five minutes sees it right. I know not everyone double lines their cake tins, it works well for me. On the odd occasion when I’ve not done it, I do regret it. I think because all ovens are different not every body will have the same results with this practice.
Hope this helps. Good luck tomorrow.

Hi madeitwithlove

Thank you very much for your prompt and really helpful reply; double lining it is.
Now I just have to get the timing right; fingers crossed.

Thanks again,

Deane-Mae

Hi madeit with love,

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?
I would really appreciate your advice and comments.
Many thanks.
Deane-Mae

As mentioned before I always bake large cakes on a lower temperature. Deep cakes, particularly squarish cakes take longer to set in the middle. Corners are vulnerable to baking more quickly giving the impression that all of the cake is done, which of course is not the case. My 140c fan translates as 160c conventional. Not knowing how hot your oven runs I wouldn’t like to say bake at 160. This is something to experiment with until you find a happy temperature for your appliance. I’ve had to tweek my temperatures on all different recipes. Sometimes, as in the case of Paul’s chocolate cake recipe, I pre heat the oven 135 fan and bake on that temperature for a few minutes to allow the batter to warm and to give it the initial lift as it’s so molten, then lower the temperature down to 130 for the remaining bake. You could try 150 for a longer bake.
For large square cakes I usually place three metal upturned royal icing flower nails in the centre of the tin before pouring on the batter. The metal nails act as heating cores and help to distribute the heat more evenly through the batter and prevent too much doming. Wilton make a large heating cone. I don’t like it as it does leaves a big hole in the baked cake which needs to be plugged in from the batter which rises inside the cone. The flower nails just leave tiny holes easily filled in with ganache or filling. You can also use heating strips which are available online. I make my own strips from soaked towel wrapped in several layers of foil and attached around the outside of the tin fastened with a dress makers pin.
The large air bubbles are as a result of the extra leavening which from what you say, was not the recipe’s requirement. I don’t know the other ingredients but sounds like there has been a slight reaction, especially if you used the creaming aerating method and if self raising flour was also used. Perhaps a bit too much air which has lifted the batter too quickly before setting of the centre could take place. Fortunately it sounds like you’ve managed to wing it!
Your timing sounds about right for a large deep cake. Must be out by now, how’d it go?
.

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.
Deane-Mae