Due to the meringue topping on this cake the recipe called for it to be baked on the bottom rack setting. My oven likes to bake fast even with knowing the actual temp so I baked the cake for 35 minutes instead of the 40-45 called for by the recipe. It would appear that my oven bakes mostly normal when the rack is lowered but I didn't find this out until when we sliced into the cake. I did a test at 35 and baked it an additional 5 more minutes. Total time baked was 40 minutes but it would have needed at least 5 more or possible more. I did test the cake and thought that the goo that I saw was just very warm meringue since the recipe did warn you of that. However it was the cake itself which now had a gooey center. The parts that were cooked completely were very good however the meringue was a bit on the spongey side which may have been the underbaking or something else I did wrong with the whipping of the eggs. I am going to blame the underbaking for now though!
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