Why does my cake sink in the middle?
These droops and dips can be caused by too much baking powder, syrup or treacle. Having your oven set too high or opening the oven door too early can also produce a sunken cake. It can also be caused by over mixing, particularly when using a food mixer.
- The best cakes are made in a warm kitchen with ingredients at room temperature, not below 65–70°F (20–21°C).
- To test your cake is cooked, lightly press the top – if firm and springy, it's ready; if soft, it needs a little longer in the oven. Use a metal skewer for larger cakes, the skewer should come out clean with no uncooked mixture sticking to it.
- Make light work of mixing and use packet Stork at room temperature.
- Don't cream sugar and Stork spread from the tub for too long. This will make the fat go oily and you'll lose that fluffy, airy texture.
Why not put it to the test...
