Amanda-you can do this in a convection oven, but you'll reduce the temperature. You may also want to turn the fan off to prevent the top from forming a skin before the rest of the cake is set; using a traditional water bath would provide some steam that will inhibit the crust formation too early. Use a thermometer to test the cake after 30-35 minutes. If the top is browning (a hazard in the convection oven with a fan on), you can cover it with foil or lay a tray across the top to protect the top. Use the temperatures recommended in the recipe to judge doneness. Happy baking! Laurie@KAF

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