Everyone in this world loves cake, birthday celebrations are not complete without a birthday cake. It is just one part of our culture and it brings loved ones together. In this article, you will learn how to bake a cake in a convection oven?
Let’s find out what convection really is…
What is a convection oven?
A convection oven has a powerful fan and exhaust system that a normal oven does not have.
The fan and exhaust help to blow the hot oven air over and around the food, then vent it back out. As a result, this hot air surrounds the food so it cooks evenly and faster.
There is also a second type of convection cooking called true convection. It adds a third heating element in addition to the fan. So your dishes not only cook more evenly, they can even cook more quickly.
Benefits 0f Convection Oven
- Cooking does not take forever with this machine because of the advanced technology that it has. Its menu settings, pre-programmed cook options, and certain mechanisms facilitate speed in cooking.
- A convection oven comes with a fan that mobilizes hot air and distributes it evenly inside the machine. Thus, food cooks easily from top to bottom, as well as the inside.
- A convection oven heats easily, and it circulates hot air inside the machine. It efficiently uses the amount of heat it emits, thus cooking the food faster.
- They are easy and quick to clean, as they have fewer parts and take up less space.
- Convection microwave oven allows thicker cuts of meat to retain much of their internal moisture.
- They are energy efficient because they require a lower temperature and shorter cooking time.
- They are time efficient because you can fill the oven with several pans, reducing the number of separate batches you need to bake.
- With convection ovens, consistent heat helps meat get brown and crispy on the outside while staying juicy and tender on the inside.
Some Drawbacks Of Convection Oven
- Because of the advanced features and greater efficiency in cooking, a convection oven costs more than a standard oven.
- If you are trying out a new recipe, you might have to convert the temperature indicated in the recipe book.
With all the benefits and drawbacks of a convection oven, it is up to you to decide if this is the right kitchen appliance for you…
Baking Cake In Convection Oven: Is It Necessary
If you don’t have a convection microwave, you can still make a cake in the normal heating mode. Here, it becomes important to note that you can only use microwave-safe cookware. This includes a microwave-safe glass cake dish or a silicon baking item.
Making a cake in normal heating only takes 5- 7 minutes. So take care of the timings and the texture will be slightly different.
What Are The Steps To Bake On The Convection Mode?
When you put your microwave on the convection mode, it starts functioning like an oven.
First things first, put your microwave on the convection mode. To do that you need to :
Make sure that your batter is ready to be put in the microwave as soon as the microwave is done preheating because the microwave will only retain that temperature for 10mins.
Once you’ve put the cake pan inside, you need to do the entire process again. Set the microwave on the convection mode, set your temperature, and this time you also need to fix your time.
Remember that when using a convection microwave, baking time gets reduced by 25%. For example, if a cake takes 30mins to bake in an oven, it would take 7.5 mins less in a convection microwave. So set your time accordingly.
Once your cake is ready, take it out of the microwave and let it cool down completely. Press the stop button and make sure to not switch off the microwave from the main switch.
While it’s cooling down, it’ll make a sound. Once the sound stops, it means the microwave has cooled down.
That’s it. That is how easy it is to make a cake in a microwave. You can use any of the cake recipes and bake them in the microwave using these steps. The cake will come out beautifully!
How much time is needed to bake a cake in a convection oven?
Anywhere from 30-55 minutes, depending on if you’re using metal or glass, and what kind of baking tins – cupcakes, 2 circle tins, square pan, bundt tin, etc.
The rule of thumb is to stick a toothpick or butter knife in the center, and if it comes out clean the cake is done.
Remember the cake will keep cooking once you take it out of the oven from its own internal heat, so if the toothpick is clear take it out immediately.
9 Baking Tips for Perfect Cakes
1. Follow the Recipe
This sounds obvious, right? Following the recipe is the most important cake baking tip you’ll ever hear/read.
It’s always recommended to follow a recipe the first time you try it, then making changes as you see fit the next time.
2. Room Temperature
“Room temperature” isn’t listed next to ingredients for fun. There are science and a legitimate reason behind it…
If a recipe calls for room temperature ingredients, use room temperature ingredients like eggs, sour cream, butter, and milk.
3. Measure Properly
This tip also sounds like a no-brainer, but it’s where we most often make mistakes.
The difference between a recipe success and a recipe failure could lie within 1 miss-measured tablespoon of sugar. Measuring ingredients properly is imperative.
4. Cake Flour
The more cake baking experience I have, the more often I reach for cake flour instead of all-purpose flour.
You see, cake flour is a low protein flour that’s finely milled into a delicate consistency. This soft, tender texture directly translates into your baked cake.
However, some recipes simply cannot withstand fine cake flour.
5. Don’t Over-mix, Don’t Under-mix
Whether a recipe calls for mixing batter with an electric mixer or simply using a whisk, make sure you’re mixing the cake batter together *just until* the ingredients are combined.
Over-mixing batter, whether that’s for cakes, cupcakes, bread, muffins, etc, lends a tough-textured baked good because you’re deflating all the air and over-developing the gluten.
Likewise, don’t under-mix. Obviously, we want all of the ingredients incorporated together.
6. Don’t Open the Oven
Don’t open the oven 25 times as the cake bakes. This lets in cool air and the drastic temperature change causes the rising cake to sink.
Also, if you use a convection oven, always reduce the oven temperature by 25°F. It’s best to reduce the baking time as well– for cookies, it’s around 1 minute less.
For cakes, cupcakes, bread, brownies, bars, etc (items with longer bake times), it’s usually reduced by around 5 or so minutes. My recipes are written for conventional ovens.
7. Bounce-Back Test
You can determine if a cake is done by testing with a toothpick. Stick a toothpick in the center of the cake and if it comes out clean, it’s cooked through.
This little trick can be used on muffins and cupcakes as well.
9. Allow to Cool Completely in Pan
This sounds like a no-brainer, but we’re often in a rush– myself included. Place the pan on a wire rack and leave it alone until completely cool.
10. Storing & Transporting Cakes
If you prepare the cake one day ahead of time, you can bake and cool it, then cover it tightly and keep it at room temperature.
The fresh frosting tastes best, so assemble and frost the day of serving. If storing a frosted cake, keep it covered in the refrigerator. Set it on the counter before serving so it warms to room temperature.
A cake bakes faster in a convection oven as compared to a regular OTG. If you keep the same temperature as mentioned in the recipe, the cake is ready about 10 minutes earlier, do check with a toothpick inserted in the center, about10 minutes before the given time.
Also, it’s advisable to set the temperature about 15 degrees Celsius lower than what is mentioned in the recipe when baking cake in convection oven
Most baking experts have warned that never to use a convection microwave oven for baking cakes.
I’m not sure why but maybe the faster baking would force the formulas to be adapted, like using more or less moisture.
Did you know that there are various types of ovens that are available in the market? Click here to learn about that…
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