wellington womble
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Cake problemMochyn? Bagpuss? Pookie (oh, I forgot - Pookie's busy today, isn't she!)
I made a cake yesterday which is nice enough, but it goes too brown round all the edges (where it's in contact with the tin, not just the top) How can I stop it? This time I made it in a loaf tin, but I've made it in silcone before, and it's nearly as bad. It's Nigella's Lemon and almond cake (which has only a couple of ounces of flour in, and the rest is made up of ground almonds), and is really nice, except for the burnt crust!
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judith
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Are you over-buttering the tin perhaps?
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dpack
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line with baking parchment /greaseproof
a damp "necklace"of paper around the outside of the tin can help
oven temp control is handy ,turn it down a bit /cook longer
better tins ?
im shocked but im starting to enjoy baking
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dpack
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ps "hat" for the top can work
recon temp control and timing is vital to a good cake
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mochyn
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I'm with dpack in the lining. Grease the tin lightly, line with a double layer of greaseproof which comes up higher than the top of the tin. That should sort it, and if you're still getting a bit of burning turn the oven down a bit. Is it a convection oven?
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wellington womble
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I've no idea! It's a newfangled electric fan affair, with about ten different modes (I've only ever used one, though). The tin was lined with that magic reusable non-stick stuff (although it's the same without) and not buttered. I think the reason it's so noticeable this time is that I made half the recipe in a loaf tin, instead of in my big 11 inch silicone mold, so there is more outside and less inside.
So, clearly, the answer is to make more cake! 
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earthyvirgo
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| dpack wrote: | ps "hat" for the top can work
recon temp control and timing is vital to a good cake |
Have you got a solution for a 'hat' in a fan oven.
It sort of flutters off due to the wafting fan unless I spend ages doing some convoluted folding
EV
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dpack
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rice /beans /ect like blind baking pastry
they can be reused 
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earthyvirgo
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| dpack wrote: | rice /beans /ect like blind baking pastry
they can be reused |
Yeah, but won't the weight of them 'squidge' it into the top of the cake or is my hat not the right type of hat? 
EV
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alice
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How much did you reduce the temp by, to compensate for the fan? I always knock at least 20 deg c off.
And what fat did you use? IME a mix using oil rather than butter always seems to brown more on the sides.
And then there's rather a lot of 'side' to a loaf tin, IYSWIM. I think loaf tins are best for very slow cooking fruitish cakes, a recipe that needs a hotter oven is better in a round tin I think.
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mochyn
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Have you got a larger loaf tin? You could try putting one inside the other for a double wall effect: might reduce browning.
ANd I think it's the fan causing the problem: you need to reduce temps. as someone has said.
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gz
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Or one tin over the top of the other. That works with soda bread too
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