I baked a vanilla cake today in an 8 inch round, 3 inch high pan. The pan was sprayed with baking spray and then the bottom and sides covered in parchment. I also used a flower nail and bake even strips. i baked at 325 and buy the time the cake was done in the centre, the sides and bottom were more than done.
Can anyone out there maybe suggest something where the cake will bake more even throughout.
Your oven might not be properly calibrated. Get an oven thermometer and check it.
my oven never reads what it says on the dial and so I have an oven thermometer permanently in my oven and I always bake at 10/15 degrees lower than the recipe states; I check to see if done refering to baking time for recipe and if not done leave for a few more minutes. I grease my tin and line with re-usable teflon paper on base and sides and bake in centre of oven.
Now gone are the days of crusty edged cakes as they all turn out well and are lovely and moist.