So I used to have a cake business and shop years ago and all was fine, I didn’t do many plain sponge cakes, mainly chocolate, flavoured sponges etc. Sometime a few years ago I lost the ability to make a plain sponge! I use a 4’’ deep PME 8’’ tin and have tried at least 15-20 different recipes and every one is a disaster, the middle doesn’t cook, is dense and greasy. I’ve tried sponge and Madeira (which is the closest I can get) but no success. I’ve just wasted 5 cakes trying to make one for a friend and it’s driving me crazy. Is it the tin? Does anyone have a recipe that’s actually foolproof on this scale? HELP!!
It might be helpful to fill the tins no more than half full, maybe even a little less. I've never used 4" pans, but when I use 3" (which is most of the time), I only fill them half full.