Asked on 7 Jan 2020 by AllieC
I have been successfully making cakes for over 40 years but now I have a fan oven my cakes are drier and just not as good. I am following the temperatures given for fan ovens in the actual recipes.
I tend to make various fruit cakes that require longer baking times at lower temperatures as these are popular in my family. Are fan ovens just not as good with this type of baking? My conventional oven is much smaller but I'm thinking of going back to that, even though there is insufficient space for air to circulate properly, as required for that type of oven when baking.
Hello,
Fan ovens do vary and new ovens always take a while to get used to.
I have a multifunction oven and have been baking the rich fruit cake that is usually baked at 140 on the bottom shelf of a conventional oven, at 115 on the fan setting. I’ve been pleased with the results.
For sponge cakes I’ve reduced the oven by 20 degrees.
You could try reducing the conventional temperature by 25 degrees in your fan oven or reduce the 20%.
Best wishes
Lindsey