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Text excerpt from page 20 (click to view)
Tips for Baking
Baking result Possible cause Solution Insert the cake at a lower shelf position Set to a lower temperature
The cake is underWrong shelf position cooked at the bottom The cake collapses (is sticky, soft in the middle, damp patches) Baking temperature too high
Baking time too short
Increase baking time Baking times may not be reduced by using a higher baking temperature Next time use less liquid. Check that you have beaten the mixture for the correct length of time, particularly when using a food-processor. Set a slightly higher baking temperature next time Reduce baking time
Too much liquid in mixture
Cake is too dry
Baking temperature too low Baking time too long
Cake is unevenly browned
Baking temperature too high and cooking time too short Mixture is spread unevenly
Set to a lower temperature and increase cooking time Spread mixture evenly on the baking tray
Baking time too long
Temperature too low
Set a slightly higher baking temperature next time