sinking victoria sponge

[quizzywig]

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)

[Sir Alec]

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.

[DTCwordfan]

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.

[DTCwordfan]

and the above too.....a little lower temperature.

[Brinjal]

Are the tins the correct size. Not too small.

[cathfromsaron]

ditto and my aunt pops an oven proof bowl of water in the bottom of the oven!

[quizzywig]

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.

[Tilly2]

My victoria sponges always come out like two dinner plates. Can't get them to rise at all!

[quizzywig]

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.

[LyndaB]

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!

[LyndaB]

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!

[beanebabe]

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.