Wasc Sinks In The Middle!! Ugghhhh

Baking By SweetJenna Updated 22 Apr 2011 , 4:14pm by cheatize

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SweetJenna Posted 28 Mar 2011 , 1:19pm
post #1 of 6

Does anyone have any idea why my WASC cakes always sink in the middle while they are baking?? It doesn't matter what size or shape of pan I use, they always sink about an inch in the middle of the cake during baking. I am so frustrated. The cakes always taste great and they are done uniformly. I have tried everything I know, so I'm looking for other ideas.
I bake in a commercial convection oven set at 325F.

5 replies
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ajwonka Posted 28 Mar 2011 , 2:21pm
post #2 of 6

I bake for the first 20 mins on 300 & then bump to 325. I make a point to not open the oven at all while baking. You've probably tried those, though!

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debbief Posted 28 Mar 2011 , 5:21pm
post #3 of 6

Are you baking at a higher elevation? That can cause the middle to sink if you don't make some adjustments in the recipe.

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JanH Posted 28 Mar 2011 , 8:13pm
post #4 of 6

Which WASC cake recipe are you using (there are so many variations it's almost become a generic term).

Rebecca Sutterby and Kakeladi both have pretty basic but very dependable recipes while some of the others use a lot of different add-ins.

Handy cake troubleshooting charts:







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SweetJenna Posted 22 Apr 2011 , 3:49pm
post #5 of 6

Thanks for the tips and links. I think I have the problem solved now. I started really beating the egg whites before adding them to the other ingredients...DUH...:-0. That seems to have worked well.

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cheatize Posted 22 Apr 2011 , 4:14pm
post #6 of 6

I can't remember if it's the sinking problem or the sticky top problem, but I read that reducing the sugar will help. If beating the eggs whites doesn't continue to work, you might want to try reducing the sugar.

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