HELP! How do I get sponge cakes to be flatter on top, mine always have a very rounded top. I have tried making a slight hollow in the mix before putting it in the oven but nothing seems to work. I have a conventional electric oven, not a thermofan.
I tried baking it at a lower temperature and it helped a bit but I'm not sure if it was co-incidence and the next one will have a hump again.
Any suggestions will be most welcome.
I bake at 325 and use bake even strips. Depending on the size of the cake I use a flower nail upside down in the center of the pan as a heating core. If you don't have bake even strips you can cut up old towels and soak them to wrap around your pans.
i use bake even baking strips which keep the outside of the cake cooler as it bakes and less of a dome forms, but inevitably you will get some doming, levelling after is what its all about ...oh and a lower temp does work too, for sure
BAKE AT A LOWER HEAT, AND THE WET TEFLON STRIPS AROUND THE SIDES HELP TOO....SOME PEOPLE OVER FILL THE PAN AND CUT THE TOP OFF, BUT i DON'T LIKE THAT MYSELF.HTH
Agreed, baking strips have worked beautifully for me over the years. The sides come out moist, and there's no leveling or scraps. Lowering the temp by 25 degrees is something I always do too.
I quit using the strips and lowered the temp and I cannot believe how level and moist it is.....