Every time I make the WASC cake it sinks in the middle. I love the taste of this cake, but it's very frustrating when I have to cut so much off to make it level. I've tried changing the baking temps and times but it always turns out the same. Any ideas?
It is a fairly moist, dense cake batter. It will help if you use an inverted flower nail as a heating core. it will help cook the center even with the outsides. You can also use bake even strips (wet strips around the cake pan, or even both.
I used to have that problem with sinking. Do not open the oven door while it is cooking. I finally have a good idea of how long it takes them to cook. I set my timer for 1 hr. 10 min at 325 degrees and don't open until it's done. Also, I usually use a flower nail for anything over 10 inches but this weekend I cooked a 12 inch with no nail and had no problems.
Thanks for all the replies. I actually do use a heating core or flower nail and the bake even strips. When I use a core, it cooks up fine in the middle, but then there's a sunken ring all the way around. I've tried baking at 325, 350, and 375 and it's the same every time. Just happened again yesterday. I may just have to give up on this one - I really HATE to do that since everybody loves this cake.
I wonder if the problem is that I live at a fairly high elevation. How would I compensate for that?