Thread: Let them eat Convection Oven cake!

There’s a lot of poncy food being cooked in the Ottos on this forum so I thought it was about time to tackle some real man food and to answer a burning question about convection ovens… can you make a cake in one?

Today, on the first day of her school holiday my young daughter announced she wanted to make cup cakes. I can’t quite understand how this has become yet another of my family duties but my little girl wants to make cup cakes, so cup cakes it is. And yes, I am well aware that she has me wrapped around her little finger.

As an aside, I also can’t help thinking that something has gone very wrong in my life. I spend a month offshore, then travel half way round the world to make quiche and cup cakes. Back in the day my leave time used to be a bit more colourful than this, I can tell you. If any of my colleagues ever read this forum I’ll be laughed off the boat when I return to work. Offshore tigers! It ain't what it used to be.

So, first step for any grown man tasked with something way outside his comfort zone… call mum! After her initial surprise, and possibly worry, she sent me this recipe.




So never fail sponge cup cakes it is. My mum obviously has very little faith in my abilities.

Three large eggs... no problem. I like to use fresh ingredients...



And you don't get fresher than that! Still warm from the hen!

So, now we have all the ingredients necessary!



According to the recipe, the three eggs are weighed. A good maths test for my young helper, which she passes with flying colours... 190 grams.



So, 190 grams of sugar, 190 grams of flour and 190 grams of butter all go into the bowl. Sticking to the recipe like glue.



And not forgetting the heaped teaspoon of baking powder. I used a KLM spoon from my airline spoon collection.



I must admit I departed from the recipe a bit at this stage because I hate washing up those food processors. I decided to make use of my young helper to give the cake mixture a vigorous stir...



...until a creamy smooth texture...

At this stage in proceedings I couldn't help but notice something...

FFS…. Delia Smith never had this problem. A hitherto unforeseen problem with convection ovens.



But, where there’s a will, there’s a way...



There… stick that in yer pipe Delia. Never seen ya do that in one of yer fancy books!!!

Be interesting to see how this works out,as Otto ovens aren't really convection.

Mendip = POTY 2019.

After that short interruption it was time to dollop the mixture into the cup cake cases.



And, the convection oven-ready raw cup cakes!



Meanwhile... at the age of eight my young daughter is discovering the delights of scraping the left-over cake mixture out of the bowl. She's a quick learner and goes straight in with a two-spoon technique (KLM and Singapore Airlines)!

Originally Posted by Mendip

where there’s a will, there’s a way...

That's dedication to the cause.

And into the Klass convection oven. No Ottos in this house!

Pre-heated to 165 degrees, as per recipe.

I decided to go for the double-decker baking method to speed things up a bit!

After 15 minutes... about half way and looking good....

Originally Posted by Mendip

At this stage in proceedings I couldn't help but notice something...FFS…. Delia Smith never had this problem. A hitherto unforeseen problem with convection ovens.!

that's great. I think its a symptom of Thailand, everything i do job wise takes 2-3 times longer whether its hunting around for the tool that someone has borrowed and not put back, to finding out half way through you forgot to buy something and have to go to the shops or some major improvisation is required.

What did the little one have to say about dad's approach to baking or did she just roll her eye's in that knowing way?

Originally Posted by Mendip

After 15 minutes... about half way and looking good....

I like your optimism and, as Nev mentioned, appreciated your enthusiasm (with the angle grinder)

Well...

After the half way mark I swapped around the upper level with the lower level to try and even up the baking a bit. I left the cup cakes in well after the recipe's allotted 20-25 minutes, but when I took them out they were very pale and a bit gooey.

I put them back for another 15 minutes or so and they browned off a bit...


And...


finally...





To be perfectly honest I am a little bit disappointed.

Anyway, have to leave them too cool a bit and then its decoration time!

Originally Posted by NamPikToot

that's great. I think its a symptom of Thailand, everything i do job wise takes 2-3 times longer whether its hunting around for the tool that someone has borrowed and not put back, to finding out half way through you forgot to buy something and have to go to the shops or some major improvisation is required.

What did the little one have to say about dad's approach to baking or did she just roll her eye's in that knowing way?

I got a bigger eye roll from my wife. It seems she quite liked that oven tray. The little one is well used to my ways and doesn't seem to notice that kind of stuff any more!

Originally Posted by Mendip

To be perfectly honest I am a little bit disappointed

......

Mendip, these ovens aren't convection,its needs two elements top and bottom, for cakes etc

Originally Posted by Mendip

Should the recipe name be changed?

Never Fail Sponge

Still, an A⁺ for effort ... and I'm sure they taste great!

After leaving the cup cakes to cool for 20 minutes or so for decorating, if possible they had sunk a little more. I wouldn't say they had a light centre either. They were distinctly gooey in the middle.



But, not to be disheartened we decided to persevere to the end and carry on and decorate...

I mixed up some icing sugar with water with an Air Malta spoon (pretty rare).



I the end we got a system going. I spread (Qatar knife) and my daughter sprinkled. I wish she would concentrate that hard on her school work!

Agree with Chico, one of them counter top ones would be the go. Anyway i'm sure they will take lovely, who cares about looks - this ain't masterchef. Good effort and thanks for posting. I forget how much fun it is going stuff you'd not normally do if left to your own devices coz of the kids.

Originally Posted by Mendip

So, 190 grams of sugar, 190 grams of flour and 190 grams of butter all go into the bowl. Sticking to the recipe like glue.

Originally Posted by Mendip

And not forgetting the heaped teaspoon of baking powde

Ahh so you had no self raising flour. Maybe salt may have helped..

if you do not have self-rising flour and your recipe calls for it, you can make it! The ratio is: 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.

Also I'd have used butter over margarine thats only one molecule away from plastic and itll give you a better taste and texture too.

Not a bad first effort though..
If at first you don't succeed...wash up your airline cutlery and try again

For starters what is the "caster sugar" in yer mum's menu? Never heard that one...

That muffin tray would have worked in my Chef Tested convection oven...and it has upper and lower elements.



Well maybe it would have worked...uncut muffin tray might have been a little too big.

And the finished product!

Twelve perfectly decorated and delicious cup cakes! With the icing and sprinkles you can hardly see the sunk middle.



I would say, with the benefit of this afternoon's experience, that maybe a couple of things didn't go quite right.

As David mentions, I think the claims of this recipe being a 'Never Fail Sponge' are slightly exaggerated.

As Chico mentions, maybe the Klass isn't quite up to the job.

Also, I didn't like to mention anything at the time, but I'm not sure that my young daughter stirred the mixture quite vigorously enough. Maybe I should have used the food processor?

I heard Luigi has a couple of shortbread recipes if you ask him nicely

But the only thing that matters, and what it's all about at the end of the day...

One happy camper!

Originally Posted by Mendip

And the finished product!

Twelve perfectly decorated and delicious cup cakes! With the icing and sprinkles you can hardly see the sunk middle.



I would say, with the benefit of this afternoon's experience, that maybe a couple of things didn't go quite right.

As David mentions, I think the claims of this recipe being a 'Never Fail Sponge' are slightly exaggerated.

As Chico mentions, maybe the Klass isn't quite up to the job.

Also, I didn't like to mention anything at the time, but I'm not sure that my young daughter stirred the mixture quite vigorously enough. Maybe I should have used the food processor?

Anyway one things for sure,your Daughter enjoyed her time with Papa.

Nothing wong with the ecipe just the Oven.

Its been a busy afternoon, so time to relax with a nice cup of tea and a cup cake! (Lufthansa fork)



To be honest, I've never tasted a cake quite like this!

All said and done, I'm quite proud of my effort. Fifteen hours ago the view was very different and I'm not feeling the best...