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Try baking at a slightly lower temperatute for a little longer, which will allow heat to permeate deeper into the cake. In conventional ovens it takes longer for the center of a cake to heat in order to bake. If the oven is too high, you end up with the outside baking at a fast rate, while the center hasn't had the chance to attain the proper temperature for baking. You can use the method of periodically sticking a tooth pick into the cake to check whether or not uncooked batter is sticking to it toward the end of the time you would expect it to be done.

15 years ago. Rating: 0
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