My Cake Was Raw in the Middle… Here’s How I Saved It 😱 Air Fryer Baking Tips Hacks

Have you ever had a cake go rock-hard on top but stay liquid in the middle?
Yep… that’s exactly what happened to me 🙃

In this video, I share my favourite 5-ingredient sponge cake recipe and show how I saved a cake disaster using a simple foil trick and a temperature drop — all in the AirFryer (‪@tefal‬ easy fry). The result? A perfectly fluffy, golden sponge.
​⁠

💡 Key tip: Always start with room temperature butter and eggs for a smooth batter.

⸻

🧁 Ingredients

• 120g Butter (room temperature)
• 120g Sugar
• 2 Large Eggs
• 120g Self-Raising Flour
• 1 tsp Vanilla Extract

⸻

👩‍🍳 Method
1. Whisk the butter and sugar by hand until smooth and fluffy.
2. Add the eggs one at a time, whisking well after each.
3. Gently fold in the flour and vanilla until just combined.

⸻

😱 Disaster to Success: Air Fryer Baking
1. Preheated the air fryer for 5 minutes.
2. Round 1: 155°C for 20 minutes
→ Top hard and golden, center totally raw.
3. Round 2: Reduced to 150°C, covered with foil, 10 minutes
→ Still raw.
4. Round 3: 150°C with foil, another 10 minutes.
5. Round 4: Foil off, final 10–15 minutes to set the center.

✨ Result: Fully cooked, fluffy sponge cake — crisis averted!

⸻

📌 Lessons Learned (The “Secret” Tips)

• Preheating works for chips and chicken, not thick cakes in small air fryers.
• Start lower (around 140–150°C) to prevent the top from cooking too fast.
• Silicone moulds need even lower heat because they protect the sides but not the top.

⸻

✅ DO’S & ❌ DON’TS

DO:
• Lower air fryer temps by 15–20°C vs a regular oven
• Place the empty mould in first to avoid spills
• Check doneness with a toothpick

DON’T:
• Use aerosol non-stick sprays on silicone
• Overfill moulds — stick to 2/3 full

⸻

#AirFryerBaking #CakeFail #SpongeCake #BakingTips #AirFryerCake #KitchenHacks #CakeHacks