I gave up on my convention oven! I have two ovens, a convention and regular electric, when I used the convention oven to bake cakes (especially WASC - I think because of the sour cream) they tend to want to sink in the middle. In the regular oven at 325 they are fine. I am guessing, maybe it is because the convention bakes them faster?
I tried WASC twice and both sank horribly before I even opened the oven. I found out the problem can also arise from old/not enough baking powder. I tried again with some extra baking powder and it worked beautifully.
Best of luck, I know it's hard to throw out cakes and rebake.
I had the same trouble with the WASC and variations. I found that if I used 6 whole eggs, cake flour instead of AP and add a tablespoon of Baking Powder (for 2 mixes) I got much better results and no sinking. Bake at 325 with a flower nail and homemade bake even strips.
I tried baking the WASC cake using Pillsbury classic white cake mix. I used three cake mixes and adjusted all the other ingredients. I baked the cakes in two 9x13 pans at 325. My cakes sunk big time in the middle. Can anyone tell me what I need to do to prevent this from happening. I tried the cake nail in the middle also. I have had them sink a little when I used two cake mixes but nothing like today. Please Help
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