Ruined cake :(

Blackpool_Saver

Yes, I am sure it tastes good, if all else fails there is always custard

rosie383

Mcjordi, if you want to stop the eggy taste in your cake, and depending on the type of cake, you can add a bit of espresso coffee to the mix and it gets rid of it completely. Same thing if you are using an egg wash on pastries sometimes.... add a wee bit of coffee and no eggy taste!!!!!

foxgloves

The most likely reason is that when you opened the oven door (and I know the recipe said to do this, so am not blaming you!) that the temperature lowered & it sank. The other thing is that whatever the recipes say, ovens do differ. For example. I have a pear cake recipe that I have been making for years & you bake it for one and a half hours. However, the oven we have at the moment cooks everything much quicker and stuff often burns if you leave it for the time the recipe says. Now when I make the pear cake, its' perfectly done in just an hour. Also, on same theme of ovens.......the oven we inherited when we moved into this house took ages to cook anything and the gasman who came to look at it said it wasn't actually getting above Gas Mark 3 even when we'd got the dial up to 7 or 8, so technical faults can't always be ruled out. I've had success with most of Nigella's recipes, but depite being a confident and experienced cook, I tried one of her sponges and well.......call it a cake, I think I could have filled a bucket with soapy water & gone out & washed a row of cars with it!