Cakes fallen in the centre

Issue

• Oven Cooking Tips
• Get to know your new oven with this simple test cake recipe

Applies to

• Oven
• Oven Built In
• Oven Freestanding

Solution

Possible Causes

• Oven not preheated for 30 minutes.
• Baking temperature too low.
• Baking time too short.
• Proportions of ingredients incorrect in the recipe.
• Opening door too early in baking

Remedies

• Preheat the oven.
• Raise the temperature.
• Increase cooking time.
• Check recipe.
• Do not open the door until the last quarter of cooking time

Although we strive for a perfect performing oven, it’s possible that there will be some variation in colour when baking. All ovens do sometimes have hot or cold spots, therefore it is important to judge with your eye as you may require to rotate during baking.

Oven Cooking Tips

• For best baking results preheat oven for 30 minutes.
• Select the correct shelf location for food being cooked.
• One of the grill trays can be used in the oven as a baking dish.
• Make sure dishes will fit into the oven before you switch it on.
• Keep edges of baking dishes at least 40mm from the side of the oven. This allows free circulation of heat and ensures even cooking.
• Do not open the oven door more than necessary.
• Do not place foods with a lot of liquid into the oven with other foods. This will cause food to steam and not brown.
• After the oven is turned off it retains the heat for some time. Use this heat to finish custards or to dry bread.
• Do not use a lot of cooking oil when roasting. This will prevent splattering oil on the sides of the oven and the oven door. Polyunsaturated fats can leave residue which is very difficult to remove.
• When cooking foods which require a high heat from below (e.g. tarts), place the cooking dish on a scone tray in the desired shelf position.
• For sponges and cakes use aluminium, bright finished or non-stick utensils.
• Remove unnecessary trays or dishes when roasting or baking.

Get to know your new oven with this simple test cake recipe

We suggest this simple, easy and delicious to make Simple Test Cake, it can help you understand your new oven.

Simple Test Cake Recipe

• Ingredients 125g butter, softened to room temperature
• 1 cup caster sugar
• 1 teaspoon pure vanilla essence
• 4 large eggs
• 2 cups self-raising flour
• Pinch of salt
• 4 tablespoons (80ml) full-cream milk

Method:

1 Butter base and sides of two, 20cm straight-sided round or square cake pans. Then line the base with grease proof or baking paper.

2 Preheat oven to moderate ‘180ºC’ (170ºC fan forced) and ensure oven shelf is in the centre position of oven.

3 Cream softened butter and sugar until light in colour.

4 Add vanilla essence.

5 Then eggs one at a time, beating well after each addition.

6 Sift flour and salt into the mixture and beat until well combined.

7 Add milk and beat or stir to combine.

8 Spoon mixture equally between prepared cake pans.

9 Bake in preheated oven, middle shelf for about 25 to 35 minutes or until when tested with a fine cake skewer it comes out clean, or the edges of the cakes have come away slightly from the sides of the cake pans.

10 Remove from oven to wire cake rack and rest for 5 minutes before removing from cake pans. Cool completely.

To serve

Sandwich together with your favourite jam or conserve, and dust top with pure icing sugar.

NOTE: If desired, substitute butter for either margarine or olive oil spread. Recipe is based on the Australian standard metric 250ml cup and 20ml tablespoon sets.