“Why do my cakes sink in the middle?” is a question I’m often asked. Cakes usually sink when the cake batter is not completely cooked. Everyone’s ovens are different so you need to find the optimum baking time for your own oven. Towards the end of baking, test the cake repeatedly to see if it is fully baked. If a skewer inserted into the cake doesn’t come out clean, then bake the cake for a little longer.
Other reasons cakes sink in the middle
It’s not always about time in the oven however, other things can be the problem. Here are a few that might help you get to the bottom of why your cake sank:
- Over beating the batter and incorporating too much air – the air can then cause a collapse during baking.
- The temperature of the oven is too high causing the cake to rise too rapidly. Tip: Invest in an oven thermometer to check your oven temperature.
- Opening the door to check on the cakes before the batter is set can cause the cake to sink, as can closing the oven door too sharply in the early stages of baking.
- Placing the baked cakes to cool in a drafty place.
- Poor recipe, baking is a chemical reaction so the proportions have to be correct.
In the example above, I’m exactly not sure what happened. I know the recipe is not at fault, it’s one I’ve used time and time again. It’s the lemon polenta cake featured in my ‘Bake me I’m yours cupcake celebration’ book. I suspect however I was rather zealous with the beating!
The main reason for sunken cakes…
Generally, most cakes sink because their outer edges were fully cooked but the centre was not!
Hope you find this helpful
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