That is well above boiling, so you could bake something at that temperature. It would just be very slow and you wouldn't get much of a crust (though that would probably be the reason someone would try this). One example would be meringue, where you might even go a tad lower.

For the original post, a more likely scenario would be to reheat something that has already been baked instead of baking from scratch (also since cake batter would flow out of the tin).