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Why is my round 10oz sponge cake sinking in the middle!!

post #1 of 4
9/13/12 at 10:47am
Thread Starter 
icon_sad.gif Every time i bake this cake it happens. I have the oven on at 160 C and i bake it for 50 - 60 mins but it happens every time. Can anyone help me??? Thankyou for your time. icon_cry.gif
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post #2 of 4
9/13/12 at 3:46pm
I heard there are many reasons this could happen:
- oven temp too hot.
- defective recipe.
- opening oven before the cake is set.
- overbeating the batter.
- also, u might need to insert a toothpick all over, especially the middle to check for readiness.
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post #3 of 4
9/18/12 at 4:07am
How big is the tin you're using? Also, do you check the centre with a toothpick first?
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My bloggedy blog: www.sugaredsaffron.co.uk/blog
My Facebook page: http://www.facebook.com/SugaredSaffron
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post #4 of 4
9/23/12 at 3:32pm
I am having the same problem but I think is the pan. I have a set of Wilton and Magic Line and i have on several ocassions baked my red velvet with the batter split between both, same amount of batter(weighed), baking strips on both and yet, the Wilton bakes up nice and even, Magic line does not rise as much and it sinks in the middle. I have let the batter cook longer, lower the temp to 325, instead of the normal 350 and nothing.
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