Every time I make a scratch cake, it comes out caved in the middle. If I make a box cake - perfection! Scratch cakes - not so much. I'm wondering if I am doing something wrong when I'm folding the egg whites in? I try to be so careful but maybe there's a trick I should try? Or could this be related to something else? It's driving me bonkers!! What am I doing wrong and why do scratch cakes hate me?? :)
Things you might want to know to answer this . . .
1) I live in Houston so no high-altitude issues.
2) I use a gas range.
3) Baking power and baking soda were brand-new.
4) Recipe (this and others I've used) called for egg whites to be beaten to soft peaks and then folded in.
I have the same issue...I on the other hand live in Colorado so altitude is a factor for me. However I use a steel flower nail and put it in the center of the cake prior to baking. This helps get more heat to the center of the cake and helps it rise more evenly without doing the dome thing. :-)
Hope this helps...its worth giving it a try.