News1 min ago
Chocolate Sponges
6 Answers
My chocolate sponges rise beautifully when being cooked, but after 5mins. of taking out of the oven, they go flat. When I cut through the sponge there is a dark ridge running through, as if it has not been cooked properly. Is the oven too hot or too cold. that is the only reason I can think of??
Answers
Best Answer
No best answer has yet been selected by alanandval. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
-- answer removed --
Just a suggestion, I dont really even know that it works, but I do it for all my cakes no matter the type, because I was taught to do so in school. I let every cake cool on a wire rack while still in the pan UPSIDE down,,for a good 20 minutes before I flip them and remove them from the pan. Like I said I dont know if it makes a difference in all, but it definatly does in Angel food....and sponge is a moister cake,,not to good for the touch n spring test, you should try other means like a toothpick etc.