I just got a convection oven, and Am trying to bake an 8" chocolate WASC. I lowers the temp to 300 and it baked for over an hour and the middle still wasnt cooked, and then it collapsed. HELP PLEASE! lol Tahnks!
Do you have an oven thermometer to make sure it actually heated up to 300 degrees F? Even new ovens can be off temperature wise. For an 8" round, I would normally bake it at 350 degrees F, so by lowering it 25 degrees to account for the convection feature, I would have baked it at 325.
Which WASC recipe are you using? I agree q/the other poster about the oven might be off. Do use a *good!* thermometer - not those cheapies one buys in the grocery store :( Those are so known for being off to begin with :)
Also realize that amount of time given *usually* is just a rough estimate based on others experience and can vary as much as 30 minutes. I personally bake using my nose :) When you can smell that wonderful cake aroma in the next room that is a very good sign that cake is finished baking.
its the "original WASC"
And I will get a thermometer tomorrow. Cookies I have not had an issue with, just the cake. I usually bake my WASC at 325 thats why I did 300,
hey guys! So I bought an oven thermometer, and it keeps blowing over from the fan lol
I have a convection commercial oven and bake all my cakes at 325 and my 8" wasc takes about 40 minutes. It is going to take longer at 300. I keep my thermometer on the bottom shelf because my fan does not shut off. My oven is also off so I always use the thermometer.
I tried putting it on the bottom and it just blew over! lol
AI too am baking an 8" in a convection. They keep coming out sticky. I'm using an altered mix (4 eggs, 1.5 cups milk, 1/4 cup oil and 1 box instant pudding to one BC mix) that I've lays had great luck with. Any idea why the convection makes it sticky? It seems done with a tooth pick, should I be baking it longer?