Baking is an exact science and has many variables, so without being present we can’t tell exactly what went wrong. Our recipes are correct as written and have undergone repeat testing. Everyone’s oven is different and this will affect cooking times. Using an oven thermometer is really the only way to know whether your oven is the correct temperature for the recipe. Ingredients should be weighed out accurately and should be level unless stated. Digital scales will give more accurate readings than mechanical scales. Using different cake tins to those recommended in the recipe will change the dimensions and affect the result. Technique is important and practise makes perfect – certain recipes are more complex than others and may take time to get spot on. Please read on for more possible explanations to common sponge problems.
Posted in: Baking & Ingredients