sinking victoria sponge

why does my victoria sponge (Mary Berry recipe) sink after I've taken the tins from the oven? I put them on a wire rack to cool and after some minutes they sink. This is very disappointing as they are lovely and risen when I take them out. (still tastes good but doesn't look so good)
19:21 Fri 04th May 2012
 
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Try cooking them on a slightly lower temperature for 5-10 minutes longer. Ovens vary. You could also turn them carefully, 180 degrees, half way through cooking.
you are putting the egg in far, far too quick - you need a very slow drizzle.......really slow, and it improves the cake's moisture.
and the above too.....a little lower temperature.
Are the tins the correct size. Not too small.
ditto and my aunt pops an oven proof bowl of water in the bottom of the oven!
Question Author
Thanks so much for all the advice, I shall certainly try it next time. (The cake tasted lovely though) Also I wonder if it doesn't help that I keep the eggs in the fridge - so I'm now storing them in a ceramic chicken hoping that will help.
My victoria sponges always come out like two dinner plates. Can't get them to rise at all!
Question Author
Mary Berry's is a lovely recipe. I've also made mini victoria sponges which were really nice - I bought a posh tin especially to make them from Lakeland.
I wouldn't worry too much about it. Turn them over and put some glace icing or buttercream on them. No one will know any difference!
I wouldn't worry too much about it. If you turn the cakes over so the sunken bit is in the middle, then sandwich them together with jam, no-one will be any the wiser!
I've had a few disasters recently with heavy, sunken cakes and I put it down to using budget self raising flour. Gone back to using medium priced, own brand flour and a good teaspoon of baking powder and they are fat and fluffy again. Really beating the sugar and butter well, until it turns pale, also helps.

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