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17
16
helpful tips for baking
Symptom Possible cause
Sponge cake shrink Unbalanced ingredients, over beating of egg whites, sudden
changes of temperature or draught when taking from the
oven.
Cakes do not rise Mostly due to gross over beating, but can also be caused by
too hot an oven during the rst part of cooking. Check dry
ingredients are still within date.
Cakes sink in the centre Too much fat, raising agent, liquid or sugar; too little our,
under baked.
Slow cooking. Too much batter for size of pan, too cool an oven, too much
sugar, over beating, too much raising agent.
Cakes run over the edges Too much batter for size of pan, too cool an oven, too much
sugar, over beating, too much raising agent.
Hard outer crust Too much our, too little sugar, ingredients not fully combined
over mixing, too hot an oven.
Moist, sticky outside Too much sugar, too much fat over beating, under baking.
Coarse, crumbly texture Over beating, low baking temperature.
Heavy, close texture Too much fat or sugar, over mixing, under baking, or too hot
an oven.
Fruit sinks Mixture too soft, damp fruit, too little our, ingredients not
correctly balanced, over beating.
7. Always start mixing at slow speeds, especially when mixing in our or icing
sugar. Mix these ingredients slowly at rst, then gradually increase the speed
as required. Use the HeatSplash Guard to reduce dust clouds when initially
mixing in these ingredients.
8. Do not over beat. Be careful that you only mix/knead mixtures as
recommended in your recipe. Fold in dry ingredients until just combined.
Always use the low speed. At any stage of mixing, over beating can cause
toughness, close texture, lack of rising or excessive shrinkage. Climatic
conditions, seasonal temperature changes, temperature of ingredients and
their texture can vary from area to area. These conditions can all play their part
in the required mixing time and results achieved.
9. All recipes have been kitchen tested, but should you nd it necessary to vary
the ingredients or size of the tin etc. allow for a variation in cooking time.
Always ensure that baked foods are correctly cooked before removing them
from the oven or cooking appliance.
10. Cooking times and temperatures are meant only as a guide. Light mixtures
should spring back when lightly touched and heavy mixtures, fruit cake and the
like, should be tested with a skewer towards the end of the suggested cooking
time. If the skewer is clean when removed, the cake is cooked.
helpful tips for baking
Oven Temperatures
°C °C (fan) °F Gas Mark
Very cool 110 90 225 ¼
130 110 250 ½
Cool 140 120 275 1
150 130 300 2
Moderate 170 150 325 3
180 160 350 4
Moderately hot 190 170 375 5
200 180 400 6
Hot 220 200 425 7
230 210 450 8
Very hot 240 220 475 9
Common baking issues
VFM027_22EM1 (UK).indd 16-17VFM027_22EM1 (UK).indd 16-172022/4/6 8:49 AM2022/4/6 8:49 AM
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