What Temperature Do You Bake a Sponge Cake in a Fan Oven? Exact Settings for Perfect Results

When you bake a sponge cake in a fan oven, you really need to drop the temperature compared to a regular oven. The sweet spot for a fan oven is about 160°C (320°F).

This lower heat lets the cake rise gently and cook through without turning dry or getting that weird dome on top.

Fan ovens push hot air around, so things bake faster. If you stick with the usual oven temperature, your sponge cake could go brown too quickly or end up dry in the middle.

Dialing down the heat gives you a lighter, fluffier cake. Seems obvious, but it’s easy to forget.

If you want to avoid those classic sponge cake fails, just remember to lower the temp in a fan oven. For more details, you might want to check out extra baking advice for fan ovens.

Recommended Baking Temperature For Sponge Cake In A Fan Oven

You’ve got to keep a close eye on the oven temperature if you want an even bake. What works in one oven might not work in another, and pan size plays a part too.

Ideal Temperature Range

Most sponge cakes turn out best in a fan oven set between 160°C and 175°C (320°F to 350°F). That range keeps things baking evenly.

A lot of bakers use 160°C (320°F) with the fan on. It’s gentle, and your cake comes out airy.

If your recipe was written for a regular oven, knock about 20°C off the suggested temp. Otherwise, you risk overbaking or burning the sponge. You can double-check this tip on how to bake sponge cakes with fan ovens.

Fan Oven Vs. Conventional Oven Temperatures

Fan ovens are just more efficient thanks to that constant air movement. So, you should always go about 20°C (36°F) lower than what a conventional oven recipe says.

Say a recipe calls for 180°C in a regular oven—set your fan oven to 160°C instead.

Fan ovens also bake things quicker. Start checking your sponge cake 5-10 minutes before the timer goes off, just in case.

Lowering the temperature means the cake stays moist and the outside won’t overcook before the middle’s done. There’s more on this at baking cakes in fan vs normal ovens.

Adjusting Temperature For Different Pan Sizes

Pan size changes everything.

• If you’re using a smaller or shallow pan, try dropping the temperature by 5-10°C or shortening the bake time. The batter cooks faster because there’s less of it.
• With a larger or deep pan, stick to the usual temperature but expect it to need more time. The center takes longer to set.

If you’re baking with multiple pans, make sure air can move around each one.

After about 45 minutes (for medium pans), test the cake with a toothpick or skewer. If it needs more time, add it in small increments. You don’t usually need to change the temp unless you see burning or raw spots. You’ll find more tips on pan sizes at oven temperature adjustments for sponge cakes.

Tips For Achieving The Best Results

Getting the temperature right is important, but there’s more to it. How you prep and keep an eye on your sponge cake while it’s baking can make or break it.

Oven Preheating Best Practices

Always preheat your fan oven to between 160°C and 175°C (325°F to 350°F) before you put the cake in. It’s tempting to skip this, but don’t—it really matters.

Put your cake pan in the middle of the oven. That’s usually where the heat is most even.

Try not to open the oven door for the first half of baking. Every time you peek, you let out heat and your cake might sink. If your oven has a light, use it.

Monitoring The Baking Progress

Start checking your cake about 10 minutes before the timer says it should be done. Stick a toothpick or skewer in the center—if it comes out clean, you’re good.

Look for a golden color on top and the edges pulling away from the pan. That’s usually a sign it’s baked through but still moist.

If you see the cake browning too quickly, drop the temperature by 5°C (about 10°F). That can help keep the texture soft and even.

Common Baking Mistakes To Avoid

Avoid overmixing your batter. If you mix too long, you’ll end up with a dense, heavy sponge because all those precious air bubbles disappear.

Don’t crank your oven too high. Anything above 350°F (175°C) can make the cake’s crust harden way before the inside cooks, and nobody wants a dry cake.

Get those measurements right. Adding too much flour or sugar can mess with the bake, causing weird rising or a soggy middle.

Always pop your sponge on the middle rack. That’s where you’ll get the best air flow and even heat.