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Nigel Slater's Extremely Moist Chocolate beet cake.

I just made this and it came out very dry and spongy. I used the convection bake vs the bake option. Wrong? Help!!

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Monita_photo

Monita is a recipe tester for Food52 and a trusted source on General Cooking.

added about 1 year ago

A convection oven can bake more quickly so if you kept the same time as the recipe, which didn't specify a convection oven, it may have over-baked

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Suzanne is a trusted source on General Cooking.

added about 1 year ago

You also should lower the temperature by 25 degrees when using a convection oven, if the recipe called for 350 you would bake at 325.

missyjeyne added about 1 year ago

thanks Suzanne and Monita... I am a complete newbie with this baking thing so the info is very valuable =) I assume that by lowering the temp by 25 degrees, I would still bake for the same time?

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Suzanne is a trusted source on General Cooking.

added about 1 year ago

Yes it would be the same bake time, I always start checking my cakes about 5 or 10 minutes before the prescribed baking time is up.

missyjeyne added about 1 year ago

thanks so much =)

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