Why Did My Cake Sink In The Middle???

Decorating By aa053103 Updated 8 Oct 2008 , 4:11pm by aa053103

aa053103 Cake Central Cake Decorator Profile
aa053103 Posted 5 Oct 2008 , 3:09am
post #1 of 5

For months now, I've tried endless amounts of scratch recipes. I found one the seemed pretty good. The taste is exactly what I'm looking for. But, the cake sunk in the middle. I'm thinking I'm doing something wrong with the egg whites. The recipe states to separate the eggs. Add the egg yokls first and whip the egg whites to stiff peaks. I'm not sure if I overbeat the eggwhites or didn't fold them in probably. I had to bake the 2 9-inch cakes for over 85 minutes because the middle wasn't cooked. I got a crispy edge (which tasted awesome) but I don't want that. What am I doing wrong? Please help....


Here is the recipe by the way:

3 cups of self rising flour
2 sticks of butter
2 cups of granulated sugar
4 eggs (separated)
1 cup of evaporated milk
vanilla and or almond extract to taste


1. Beat at high spread butter and sugar, until pale in color
2. Add egg yolks and flavors, until well mixed
3. Lower speed of blender and start adding flour and milk, alternating. Beggining with flour and ending with flour.
4. Wisk egg whites to meringue consistency, stiff peaks.
5. Add to cake batter and fold. Do not mix, just fold.
6. Pour into cake pans (2 - 8 x 2 round) and bake for time specified on Wilton pan.

This is a buttery cake. I add the soaking syrup, when I am ready to decorate. I let it sit overnight before decorating.

Soaking Syrup:

1 cup of water
1/2 cup of granulated sugar
1/4 cup of brandy
1 teaspoon of vanilla

Bring water to boil. Add sugar until it dissolves and gets a little syrupy. Remove from heat and let it get lukewarm. Then add liquor and flavors.

Brush or spray unto torted cake.

4 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 5 Oct 2008 , 5:30am
post #2 of 5

I can highly recommend a heating core (inverted flower nails are perfect) and bake even strips can help.

The nail helps the center bake more even with the edges. for large cakes, use more than one.

JanH Cake Central Cake Decorator Profile
JanH Posted 5 Oct 2008 , 6:21am
post #3 of 5

According to this thread (which has the same recipe) the egg whites should be whipped to soft peaks:


Handy cake troubleshooting charts:





sari66 Cake Central Cake Decorator Profile
sari66 Posted 6 Oct 2008 , 1:45am
post #4 of 5

When I read this my first thought was you're beating your whites to stiff, try soft or med peak see if that helps

aa053103 Cake Central Cake Decorator Profile
aa053103 Posted 8 Oct 2008 , 4:11pm
post #5 of 5

Thanks. The directions did state stiff peaks and they were stiff. I would to try this recipe again. The flavor is really good and the texture of crumbs is exactly what I'm looking for. I'll let you guys know when I try it again.

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