10 Inch Bad Sponge Cake

Baking By GraciesCakes65 Updated 10 Nov 2015 , 6:47am by julia1812

GraciesCakes65 Posted 6 Nov 2015 , 11:50pm
post #1 of 6


I baked the Gretchens Sponge cake recipe and doubled the ingredients to get to TWO (10in) round pans by putting 40 ounces of batter in each pan.  I was so happy for the first 10 minutes in went into the oven.. BUT , then they started getting this crust in the center and it sunken in a little .. What I'm I doing wrong ? Can anyone guide me on this issue?  563d3caa879be.jpeg

5 replies
Natka81 Posted 7 Nov 2015 , 2:56am
post #2 of 6

Temperature might be too high. 

julia1812 Posted 7 Nov 2015 , 4:29am
post #3 of 6

I fear it's not baked all the way through :/

Did you use a flower nail in the centre? And you cake pan looks quite full too...but hard to guess from just looking at it.

It's better to bake them longer at lower temperature to ensure it's baked in the centre and not burned on outside as mentioned by natka81.

julia1812 Posted 7 Nov 2015 , 4:30am
post #4 of 6

Oh...and the cake skin is no problem.  You cut it off when you level the cake anyway.

GraciesCakes65 Posted 10 Nov 2015 , 1:02am
post #5 of 6

Thanks for the advice.  I actually did some thought to the recipe and I cut the sugar amount and it fix the problem. No nail needed for it to cook threw. I'm learning ,  plus I only fill the pan half way with batter. Thank you all so much ! 5641420a819a7.jpeg

julia1812 Posted 10 Nov 2015 , 6:47am
post #6 of 6

Yeah! Well done.

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