Loaf cake problems

floyd

I know there are some expert bakers out there so I wonder if you can help solve my loaf cake dilemma.
Every time I make loaf cakes they sink in the middle and don't cook properly. I have made ginger cake, lemon cake and a blackberry and apple cake today and they all sank and stayed raw in the very middle even with an extra 20 mins baking time.

I have an oven thermometer so I know the temp is OK, the blackberry and apple one I did today was from the BBC good food site and all the reveiws are very positive so the recipe definately works and my tin size was the recommended one so I just don't know what I am doing wrong, anyone?

eco

try covering the cake with foil, it stops the cake burning and you can cook it for longerit does sound like either you aren't cooking it long enough or the temperature isn't right, but i always use foil if it needs longer

Beccah_3

Have to agree with eco, it sounds as though the temp is too high for the loaves. I have a very hot fan assisted oven and I find that I need to reduce the required temp by 30-40 degrees and just leave them in for a little longer than the recipe states. If its still a little wet in the middle, protect the top with some grease proof or baking parchment and just keep an eye on it.

floyd

Thanks both, thats great I will give it a go next time. I hate this oven I have now as it has something called gyroflow which isn't quite the same as being fan assisted but it does mean none of the gas marks give the correct temp (hence me buying the thermometer in the first place).