Ok, I'm still a newbie (only been doing this for a little over a year). I'm really dissappointed with myself this morning - gonna brush myself off, clean out that freakin tin & start again...

I received an order from a lady for a 4" high sponge cake - I've made her a 2.5-3" torted sponge before - so here is me thinking "ok, so to save time I'll just double the batch and cook it all at once" - BIG mistake!

At first I thought, you beauty! It was rising gorgeously in the oven, it took longer to cook obviously, took it out and let it cool like I always do. Not long after, it started to sink, more and more and more - I mean it REALLY SUNK. I had a look and I had a completely hollow cake! Probably less than 2" high, caved in and the texture - I don't even want to go there - it was like chaux pastry, kinda stringy, almost like when you break open a crossiant!

Aaarrgh, so pissed, that'll teach me to try & cut corners.

Ok, sorry about the long vent - I'm off to bake 2 amazing 2" sponges and make this cake!!!!

Thanks for reading - had to get this off my chest and hopefully help someone else in the process!

Cheers,

We have been there - done that!!! I could tell you about baking bread when I was college!!

Sorry you found out the hard way that some recipes just don't bake up properly when doubled and/or put into one pan.............

I always make 2 layers (or more) for a cake over 2" tall, even though I have 3 and 4 inch tall pans. I just don't like the way the taller layers bake.

Better luck next time!
Rae

Thank you guys, I really appreciate your replies!

I've just pulled the 2nd one out of the oven, all good! I've definately learnt my lesson.



Cheers!