Does Baking In A Convection Oven Change The Texture Of Cake?

Baking By FrostedMoon Updated 8 Apr 2013 , 4:58am by janeelissa

FrostedMoon Posted 30 Mar 2013 , 12:37am
post #1 of 6

AI've been using the same extended cake mix recipe for quite a while and have been happy with the results. I recently got a new oven that can be used as a convection or not. It has separate confection settings for baking and roasting. I've heard baking with convection can be tricky, so I avoided it until now. However, even using a flower nail and turning the temp down to 325 (checked accuracy with oven thermometer) my cakes were nearly burned on the outside and barely done in the middle. I finally tried the convection bake setting and it baked MUCH more evenly. However, I think the crumb of the cake is more coarse, like cornbread. I haven't changed the recipe at all. Has anyone else experienced this? Could it be the convection baking? Any advice on how to compensate for that?

Thanks in advance!

5 replies
-K8memphis Posted 30 Mar 2013 , 4:28pm
post #2 of 6

i've never encountered it changing the crumb to that effect

 

sounds more like a recipe or mixing issue don't you think

 

did you get two cakes like this? or just one

 

i'd try another one maybe

FrostedMoon Posted 30 Mar 2013 , 6:22pm
post #3 of 6

AThanks for responding. I've done two cakes in the convection and I'm thinking I'm just used to having to cut the brown off and how that looks once done. Food allergies prevent me from tasting it myself, so I have to go on looks. The outsides of the cakes cooked in convection were slightly sticky on the sides and top after chilling, the crumb looked coarse, but they were done all the way through. I will keep trying and see if it's just me getting used to the new norm.

Thanks again!

bakechef Posted 8 Apr 2013 , 1:55am
post #4 of 6

I have a Samsung 3 fan convection oven and have never had a problem with the crumb changing.  Mixing method is usually the culprit.  In scratch cakes, I cream the butter and sugar for at least 5 minutes with the Kitchenaid and beaterblade (or scrape down frequently), until very fluffy.  I find that this improves the texture of creamed method cakes more than anything.

FrostedMoon Posted 8 Apr 2013 , 2:01am
post #5 of 6

AThanks for the information. I will keep that in mind!

janeelissa Posted 8 Apr 2013 , 4:58am
post #6 of 6
Quote:
Originally Posted by bakechef 

I have a Samsung 3 fan convection oven and have never had a problem with the crumb changing.  Mixing method is usually the culprit.  In scratch cakes, I cream the butter and sugar for at least 5 minutes with the Kitchenaid and beaterblade (or scrape down frequently), until very fluffy.  I find that this improves the texture of creamed method cakes more than anything.


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