Convection ovens and fan-forced ovens tend to bake faster than regular gas ovens due to improved air circulation. Since most cookbooks base cooking times on regular gas and electric ovens, McGaw-Tan said it's best to watch your cakes carefully until you know how your convection oven bakes. Gas ovens are notorious for uneven baking because the back of the oven is always hotter than the front. The trick, she said, is to bake your cake in the centre of the oven and rotate it halfway through baking time. You may also want to put an oven thermometer in the front and back to gauge the difference in temperature.
Oven thermometers are available at specialty bake shops.
Cakes normally drop in height a little in the pan as when they are nearly done. However, layer cakes, less than 25cm in diameter, should not pull away from the sides of the pan very much before being removed from the oven. If your cake has shrunk while still in the oven, the texture will be drier. Brownies are one of the most popular of all American bar cookies and the best known outside the United States. McGaw-Tan shares a recipe for Triple Chocolate Brownies.