Creole Cake & new oven

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David Mee

Creole Cake & new oven

I have been making Delia's Creole Cake for many years and offering small and normal size varieties as presnts to friends and family. Since last year, I have bought a new oven and have just made my first two cakes of this year in it. However, while the taste is fine, the consistency is very different: the cake looks lighter in colour and is somewhat crumbly and "cloy-y" instead of pretty solid and moist whern cut intoi slices.
Is this because I have cut it when fresh to test the difference, or ddoes it suggest a need to raise or lower the temperatutre of the new oven,or perhaps to cook the cake for less or more time? Thanks for any helpful suggestions.

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sandra

Creole cake and new oven

You don't say if you used an oven thermometer, crucial with new ovens !
If you are satisfied it was at the correct temp. then I would think you simply cut it before it had matured.

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Noreen, Board Moderator

Creole cake and new oven

I agree - an oven thermometer is imperative....

 
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