Best Cake Tins To Use And A Sponge Recipe
Baking By marieu Updated 25 Apr 2018 , 3:24am by sewsugarqueen
i am new to the forum and am having some nightmares at the moment making sponges, i am using a 8inch round loose bottom tin and the cake keeps coming out dipped and hollow in the middle the batter is at the base of the tin, i have tried baking longer but it happened again. I make a lemon drizzle in a loaf tin and no problem, however i just tried this in the round tin and it did the same!! Is it the tin? Am i not cooking for long enough(i followed the time recommended and even increased it for the next one) Am i opening the oven too early? My thinking is its the tin? Am i better investing in Invicta tins? Thank you in advance, i hope someone can help me. Marie
What recipe and temperature are you using?
Are you using nonstick pans??? I found I had problems with my sponge using those type of pans... Have reverted back to only using the old fashion aluminum pans. 2) Did you bang your pans a few times before putting in oven. 3) Could your oven temp be off a bit? Just some thoughts.... went through a stage last summer where none of my cakes were turning out well... had center dip. good luck hope you find the answer.