Sarah1986 Posted 25 Apr 2013 , 6:42am
post #1 of

AHi After some advice please all my cakes seem to dip in the middle! Last night I make a 10" square cake using 550g caster sugar 550g butter 550g self raising flour 10 eggs Vanilla extract

Cooked on gas mark 3-4

I didn't open the oven didn't knock it and it still sunk!!

Any ideas what I'm doing wrong?

Thanks

9 replies
suzannem5 Posted 25 Apr 2013 , 7:29am
post #2 of

I'm not familiar with gas ovens so can't comment on that but everything else about your recipe sounds fine.  Did you bake the cake in one tin?  The main reason for a cake sinking is that it is not completely cooked in the centre - for a 10" square it can take some time to cook through, sometimes the sides can be overcooked before the middle is done, if it's a deep cake.  For larger cakes I prefer to split the mixture between two tins so that the thinner layers cook quicker and more evenly.
 

Sarah1986 Posted 25 Apr 2013 , 7:45am
post #3 of

AThanks for replying. Yes it was baked in one tin, the only thing about baking it in 2 tins is getting them both the same thickness? Would you make 2 recipes or make 1 then split it?

doramoreno62 Posted 25 Apr 2013 , 8:23am
post #4 of

Have you ever tried putting a metal flower nail in the center before baking it? The metal heats up and helps cook the cake in the center.

Sarah1986 Posted 25 Apr 2013 , 10:26am
post #5 of

ANo I haven't ever tried that. I need it for today to re bake the cake! Do they work well?

Sarah1986 Posted 25 Apr 2013 , 11:00am
post #6 of

ANo I haven't ever tried that. I need it for today to re bake the cake! Do they work well?

Sarah1986 Posted 25 Apr 2013 , 11:02am
post #7 of

ADo you think it would be an idea to make 2 smaller cakes then put them together to make a 10"?

suzannem5 Posted 25 Apr 2013 , 5:20pm
post #8 of
Quote:
Originally Posted by Sarah1986 

Thanks for replying.
Yes it was baked in one tin, the only thing about baking it in 2 tins is getting them both the same thickness? Would you make 2 recipes or make 1 then split it?


I make one mix, weigh the bowl with the mixture in (I have previously weighed the empty bowl so know how much to deduct for the bowl weight) then divide the mixture equally between the 2 same-sized tins.  I wouldn't recommend baking two different-sized full height cakes to make up your 10" cake - it's too hard to cover the join flawlessly.

Sarah1986 Posted 26 Apr 2013 , 6:31am
post #9 of

AI ended up baking the top and bottom of the cake separately as you advised and it worked perfectly ahhh so happy I'm going to always do that in future. Thanks for your help .

suzannem5 Posted 26 Apr 2013 , 7:34am

Really glad it worked for you this time!icon_smile.gif
 

Quote by @%username% on %date%

%body%