I have a beer cake recipe which I've successfully cooked once. Since then, I've had a new oven and just tried to bake it again. It wasn't entirely successful.
It's baked in a 10", round, deep tin. The base and sides were brown and a bit 'bendy'. The edge of the top had foamed up and then crusted off. The topping had crisped off properly. The middle was nearly cooked and as you moved out towards the edge it seemed to get more cooked until about one-and-a-half inches from the edge when it was suddenly quite soggy. So there is a ring of partially cooked cake-mix just before the outer crust. I've done a picture of a cut through the middle of the cake (I'm a marginally better cook than I am an artist):
I cooked it 20°C below the recommended 180°C (350°F) because I was using the fan. I put it on the middle shelf of the oven.
It was supposed to be cooked for 1hr 50 mins but after that long a skewer stuck into the middle was sticky so I stuck it back for another 20 mins. The skewer was still a bit sticky but not as much and, as the outside was looking like it would soon burn, I risked it and took it out. A bit longer might've cooked the middle better but what about the rest?
Next time, should I:
- Stick to the recommended temperature? Go lower still, or higher?
- Try cooking it on a higher shelf? Or a lower one?
- Not use the fan?
- Sing to it, shout at it or ignore it and hope it behaves?
- Something else?
And, obviosuly, poke the skewer in all over, not just the middle, and trust it.