Salams, I have baked a cake twice now and both times theyve ended up being uncooked from inside. This is what I do, please let me know where I’m wrong.
I have an electric oven. I pre-heat it at 200 C for around 15-20 minutes, this is whilst I’m preparing the batter. Then I put the cake batter in the lower shelf and drop the temperature to 150 C. I do not open the oven door until I see the top of the cake has fully risen, this is usually after 20-30 minutes of baking. I open the oven door and stick a knife inside to check whether its cooked or not, at this point its not so I bake it for another half an hour which just ends up making the top even browner but the batter inside still raw.
Any suggestions please? Im really desperate to have an evenly baked cake now
Is that the temperature the recipe calls for? I almost always bake my cakes at 350 F.
Also why do you drop the temperature, I havent ever heard of doing this. I always set my oven to preheat, which usually takes about 6 mins for 350 F and then leave it at the same temp until the cake is baked
I just thought that once the top bit is done then Ill lower the temperature so that the insides cook properly and the top doesnt burn. I guess will have to try the consistent 180 C now.
