Gently heat the baking tin in your oven at 200°F for half an hour or so. Don’t try to rush the process as you don’t want it to burn. The air fryer uses a circulating air that makes sure your food is cooked evenly. The end result is crispy, tasty food that contains fewer calories. It’s an excellent way to cook if you are dieting or have other health conditions. My favorite pan for air fryer cakes is a half-size Bundt pan (about 3-cup working capacity). With its center tube funneling hot air not just around the edges of the cake but through its center, it’s a better match for the air fryer’s convection baking than the standard round cake pan. As for capacity, it holds a typical recipe calling for an 8” square, 8” round, or 9” round pan; or half of a sheet cake recipe ( 9” x 13” pan).

If you take the unfrosted cake and wrap it with plastic wrap or place it in an airtight container it will last a few days at room temperature or about a week in the fridge. If it is frosted, it is best to cover it loosely with plastic wrap or foil and keep it in the fridge for about a week. Can I freeze this air fryer cake?

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The “Bake Setting” is simply a temperature indicator. I usually use the air fryer setting and simply adjust the temperature and cooking time manually. Please note

Divide the batter between your cake tins and smooth out with a spatula. Preheat your air fryer to 150ºC/302ºF. Never place the baking dish directly in the pan, as this eliminates the airflow in the pan and only the top of the food will be heated.Liquid – Then for the liquid to bring the cake together and to make sure you have the best Victoria sandwich cake recipe we recommend some milk and extra virgin olive oil. Oil in cake is a genius and a shame it wasn’t a thing during the 1800’s era. Well, let me show you the difference. I made two cakes and overwhipped one making it much paler than the others, and they looked like this: Famous 4 – Of course, like we any simple sponge cake it starts with the famous 4. Self raising flour (self rising in the USA), butter, sugar and eggs. Most importantly we recommend granulated sugar as it produces a much better flavour. Large eggs as more eggs in a cake the better it rises and the lighter it is and of course unsalted butter.