I am getting SO frustrated!!! I got a scratch WASC recipe from here that i absolutely love....WHEN it works.... I dont understand why sometimes it turns out perfect, and sometimes it falls. I did 2 pans of cupcakes and an 8" round and all of them sunk in the middle. I live at a pretty high elevation, so i've made a couple adjustments for that, but it's still a crap shoot on weather or not the cake will fall or not. I dont have this problem with box mixes weather i adjust for elevation or not.

I've also noticed that it seems to fall in the middle more often with round cakes. I use spring form pans and i'm starting to wonder if that plays a part in my sinking cake?

Thoughts?

http://www.chefrick.com/why-cakes-fall/