The baking time of the cake is as follows:

The weight of the cake is less than 100g, you need to use 200℃, bake for about 12 to 18 minutes, the upper and lower fire is the same size.

Weighing 100g~450g, it should be baked at 180℃ for 18~40 minutes, with the lower fire bigger than the upper fire.

Weighing 450g～1kg, it should be roasted at 170℃ for about 40 minutes～1 hour, with the lower fire bigger than the upper fire.

For cakes with flat baking pans, use the top fire to bake, and the bottom fire is extremely tiny, as long as the bottom of the cake can produce color, the top fire is about 180-200 ℃, and the bottom fire is about 120 ℃, for about 15-20 minutes.

Commonly referred to as low temperature is between 160 ° C to 170 ° C, high temperature is between 190 ° C to 232 ° C; room temperature is 171 ° C to 190 ° C between. Milk foam and light cream cake should be baked at high temperature; heavy cream and chiffon type should be baked at room temperature; fruit cake and large cake should be baked at low temperature.

Cautions

If the baking temperature is lower than it should be, the cake tends to be flat and sticky on top, shrinking around the sides toward the center, with sticky batter on the inside of the pan, and with a very fluffy interior. If the baking temperature is higher than it should be, the cake rises upward in the center, breaks up at the top, and shrinks inward from the baking sheet at the outer edges, but the inside of the baking sheet is smooth without batter clinging to it, and the internal tissue is tighter.

If the cake is not cooked, the upper part of the cake will have a layer of sticky batter below the surface. If there is such sticky batter or water line on the lower part of the cake near the bottom, then the amount of water in the recipe is too much, or there is not enough fire and the mixing fats and oils in the recipe are not evenly mixed, etc.

If the cake is not cooked, there will be a layer of sticky batter below the surface.