Do you use bake or convection setting for a sponge cake?

Here's why:

* Convection ovens use fans to circulate hot air, which can dry out a delicate sponge cake. The rapid airflow can cause the cake to brown too quickly on the outside while the inside remains undercooked.

* Traditional bake setting allows for even heat distribution without the added turbulence of a fan, leading to a lighter and airier sponge cake with a better texture.

However, if you do have a convection oven, there are some things you can do to help ensure a successful sponge cake:

* Reduce the oven temperature by 25°F (14°C) to compensate for the faster cooking time.

* Adjust the baking time as needed, checking for doneness early.

* Use a baking sheet or a cookie sheet to catch any drips from the cake.

It's always best to follow the recipe instructions, as they may provide specific guidelines for using a convection oven.