Cake sunk in middle

Birdy12

As a rule, I hate cooking and go through phases of like baking/hate baking, however, I promised my DS I would bake a chocolate cake (well, loaf) and did so yesterday. Anyway, it tastes nice but it sunk slightly in the middle .

I 'folded' the mixture lots of times to get in air into it. What could I have done wrong and how do I stop it happening again?

Cheers, Birdy

Sambucus_Nigra

It happens.

I always make a dip in the cake in the middle, so that you don't get the middle rising more than the top.

Have a look at these reasons.....at the bottom of the page

http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.cakesandtortes/CakesandTortes.cfm

Birdy12

Thank you! I did open the oven door half way through to turn the tin round, won't be doing that again! I'll make another one and see how that gets on (while I'm in my baking phase...).

Birdy

jumblejack

In the meantime, cut out the middle and turn it into a ring cake. Fill the tinned fruit. The sponge will soak up sone of the moisture and be really refreshing. Serve with cream, mmmm!

jcr16

i was always told if you open the oven door while cooking this will cause it to happen.

love jumbleajacks idea, sounds very scrummy.

lostinrates

The truth is though, that sunken cakes always taste the best for some reason!

LJM

my nan makes gorgeous cakes and she has always told me never to open oven door till at least 3 quarters of the way through the cooking time otherwise you let in cold air which can make the cake sink

zippychick

were you folding it quite delicately? What recipe did you use?

why did my fairy cakes sink is a similar thread which may help

ill merge this with baking quick questions later

Zip:)