Baking sponges at home has always been a challenge to me. Sponges baked in school are always much better! I guess having a good oven makes a difference.
My recent sponges baked at home always come out with a dense layer at the bottom, especially when I bake sponge cakes with a higher height. I often get sponge cakes with a cracked and over-brownish top when I do sponges with higher height as well. After a few trials, I can only attribute the problem to my dear oven. My oven comes with a fan and no bottom heat. Hence, I am guessing the temperature is uneven.
To get around this problem, I am trying on the following:
1. Bake sponge cakes with lesser height (bake in 2 tins instead of 1 or bake in a rectangular tray)
2. Bake cakes at a lower rack so that the top will not be burnt when the inside is not baked
The picture on top shows a rather successful sponge cake with no dense layer and cracked top. However, the specific gravity of the cake was a little high... more practise with my sponges & experiments with my oven needed. :)
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