I use Lindy Smith's madeira recipe which worked out great the first two batches i made but now its rising like mad in the middle which is still complely RAW in the middle even after the longer of the cooking times stated. then of course the outsides are overcooked so im having to use sugar syrup to try the salvage it. even though i do the wet towel thing to try and stop the edges cooking so much. im so depressed. im wasting loads of cake having to level them off so much plus im really worried that my cakes are too dry now due to the overcooking.
Please help! im cooking at 160 degrees.
Thanks in advance