Achieving Even Baking in Traybakes and Sheet Cakes

Luke's concern about one little section that just doesn't want to be identifies the frustrating problem of uneven baking where parts of traybake are perfectly done while other sections remain underbaked, caused by improper mixing, uneven spreading, oven hot spots, or incorrect pan positioning. Even baking in large format cakes like traybakes requires attention to multiple factors working together to ensure consistent heat distribution and uniform cooking throughout. First, proper mixing technique ensures batter consistency throughout with no lumps of unmixed flour or pockets of liquid that would bake at different rates, achieved by thorough but gentle mixing and scraping down bowl sides frequently. Second, even spreading of batter to all edges and corners using offset spatula prevents thin spots that overbake and thick spots that underbake, with special attention to corners where batter tends to be thinner. After spreading, tap pan firmly on counter 2-3 times to release trapped air bubbles that would create holes or uneven rise, and to settle batter into even layer. Third, oven temperature accuracy verified with oven thermometer ensures proper baking environment as inaccurate temperature causes uneven baking with some areas cooking faster than others. Most home ovens run 10-25°F hotter or cooler than dial indicates requiring adjustment. Fourth, proper pan positioning in center of middle oven rack ensures even heat circulation around entire pan rather than placing near back wall or sides where temperature varies. Fifth and most critical, rotating pan 180 degrees halfway through baking time (around 17 minutes mark for 35-minute bake) compensates for any oven hot spots by exposing all areas of cake to all zones of oven. This single technique dramatically improves evenness as it equalizes any heat variations. Sixth, testing doneness at multiple points across traybake rather than just center ensures entire cake is properly baked, inserting toothpick in center, near edges, and in corners checking that all come out clean or with just few moist crumbs. Properly baked traybake should spring back uniformly when lightly touched across entire surface, should be evenly golden brown on top, and should pull slightly from all sides of pan rather than just some areas. Luke's corrected version with proper mixing, even spreading, pan tapping, accurate temperature, center positioning, and pan rotation eliminates that one little section that just doesn't want to be creating consistently baked traybake throughout perfect for Sheffield family tradition.