I have a Jenn Air convection oven, this is the second round of WASC cakes I have made and my cook times seem rediculous. I have tried every temp combination from 350, to 325 then 350 and 300 then 325. I am making a 9" square, 2" cake and before I made 2x 9" round 2" cakes. I am on the verge of cooking for an hour and the middle is still not fully done and the top and sides are getting brown and crispy.
Is WASC the perfect candidate for bake evens or should I try the flower nail even on cakes this small? I am sick of having to cut my perfectly browned outside off because the top corners are getting overdone?
Convection ovens are notorious for browning the cake exterior leaving the insides under done. All that rapidly circulating hot air, don't 'cha know. Try the nail , it may help as well as covering with foil (it protects pie crusts maybe it will work with your cake).