Whenever I make sponge cakes, even fairy buns, they go really crispy on the outside!
On the inside they are lovely, really light and fluffy, but the top and sides seem to develop a kind of crust. It doesn't taste bad and is sometimes a nice contrast but it's really quite annoying as I don't know what is causing it!
I have tried different temperatures and times, different recipes and proportions of ingredients but this still keeps happening. It doesn't make any difference whether it's a plain or flavoured cake and it happens with plain sponge and madeira (pound) cake as well.
What am I doing wrong??
This happens to me if I dont use bake even strips - well mine are an old towel cut into strips actually.
Possibly because most sponge cakes have a lower flour to sugar ratio than butter cakes, and less (or no) butter/oil, if I recall. My angel food and genoise cakes do the same thing. I think it's just the nature of that type of cake; nothing wrong with them...
All sponge cake, because of the sugar suspended in the whipped eggs, crisps. It should soften while cooling on the top, not always on the sides. Same with Angel food cake.