Best Cake Tins To Use And A Sponge Recipe

Baking By marieu Updated 25 Apr 2018 , 3:24am by sewsugarqueen

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marieu Posted 22 Apr 2018 , 10:35am
post #1 of 3

Hello all

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

2 replies
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louglou Posted 22 Apr 2018 , 6:36pm
post #2 of 3

What recipe and temperature are you using?

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sewsugarqueen Posted 25 Apr 2018 , 3:24am
post #3 of 3

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.

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