In the Oven

A spongecake batter should be baked immediately, at a slow and even oven temperature, not exceeding 350˚F. Place the pan gently at the center of the rack and keep the oven door closed for at least 20 minutes; otherwise the cake may deflate. Avoid overbaking, as this will produce a crumbly, dried-out cake which will break if you attempt to use it for a spongecake roll. Of course, underbaking is equally bad, as doughy spots will make the cake collapse when it is cooling. So keep a close watch on the cake around the time indicated in the recipe when it ought to be done.