cakes and sponges sinking

[roizee2009]

Hi All
Can anybody tell me why, when my wife bakes cakes and sponges and when she removes them from the oven they sink in the middle even though she is very careful not to bang the down,
I look forward to any replies

[bookbinder]

My wife thinks that they may have been taken out of the oven too soon.

[slinky.kate]

my cakes never rises,they turn into biscuits and yet i follow the recipe

[bookbinder]

...you might find this interesting:
http://www.lindyscake...s-sink-in-the-middle/

[vodkancoke]

It can happen for a variety of reasons. She may be taking them out of the oven too soon, over-beating/whisking the mixture or wrong oven temperature.

[Anngel123]

I was taught to listen to the sponges (I kid you not!) If they are still making a fizzing noise then put back in. Also, the edges should be away from the tin.

[Anngel123]

Kate, where are you buying your eggs? If eggs are old this can happen....Also be careful how you put the flour in. If you are too enthusiastic beating it in you lose all the air in the mixture. At school I was taught an all in one method which adds an extra tsp of baking powder and beats all the ingredients together. This may work for you..good luck

[Floodie]

Hi
I think a tsp of baking powder added is the best tip. It worked for me and my sunken offerings!
happy baking!

[slinky.kate]

i buy cheap supermarket eggs for baking,i put 2 teaspoons baking powder in my muffins and the turned as flat as pancakes

[daisya]

Agree that they are being taken out of the oven too soon. For sponges, a very light touch of the finger in the middle needs to be done, if it leaves an indent it isn't cooked when the finger mark bounces back then it's cooked. For other cakes, use a fine skewer in the middle of the cake near the time it's supposed to be done. If any mixture comes out on the skewer, leave to cook further but keep an eye on it - testing again. Hope that helps.

[Anngel123]

Daisy, I was taught the skewer test for fruit cakes.

[daisya]

Yes that's right Anngel fruit cakes are tested that way but I also use it for madiera cake too but never sponges. You can also test with the finger for plain cakes (not fruit ones) but the skewer test is most reliable as uncooked mixture will stick to the skewer so you know it's not done.

[Purple_Popple]

another tip, while cooking DO NOT even attempt to open the over door to poke it until the required cooking time is up.

[ojread2]

If you;re using SR flour there is no need what soever to add baking powder
Even cheap SR flour is great for sponges
I use cheap eggs and flour and rarely get a sunken cake/cupcake
A few tips as above, over beating an all in one batter is the worst offender. You really only need to mix it until mixed, no beating required
Gas mark 4 for most normal sponges and cupcakes
And dont get them out of the iven in a draught, no matter how hot it is

[roizee2009]

Hi All
Thanks to everyone for there kind suggestions and solutions we will be trying a little better in the future.
Regards

[welshlibranr]

they are not cooked through, you need to add at least five or even ten more minutes to the baking time!..........they will then be fine......