Cake base nice and even
A tip that I have strangely not seen here, and with which I can impress even established housewives again and again (for example, my mom, my mother in law, the grandma ...), actually so simple:
Pie crust (v. Bisquit), cakes, cookies and other pastries become most uniformly high and brown with top / bottom heat.
In the case of circulating air, the temperature at the back - close to the fan - is usually higher and therefore the dough darkens faster there and often falls together again, although at the same time it may not yet be completely up front.
Recirculation was formerly celebrated (as my mom bought the first convection oven) as THE awesome invention, but bake the cake is the good old top / bottom heat the better choice, because the heat is distributed evenly on the surface of the cake. The dough remains juicier if not "pampered" all the time.
So, if the cake drops like a ski slope again: just try with top / bottom heat!
