My sponge comes out of the oven nice and tall but as it cools the center sink. I bake it at 350° for 25 minutes. Im using the all in once method. I have not added the splash of milk so my batter is thicker. Is that the reason or perhaps my oven temp is too high. I weigh my ingredients carefully but its happened three times.
The oven is too hot. The cake rises too quickly, domes, then collapses. Try it at 320°F. And don’t ever open the oven door until the last five mins of cooking.
Lovely Recipee, I saw that u Added Baking Powder to the Self Raising flour, I thought that won't be required when using Self Raising flour. I will be glad to get a quick reply to help my baking
If you are beating the flour in with an electric handwhisk like she did here, then you need the baking powder to add some lift. If you were folding the flour in, then you don’t need baking powder because when folding you keep the air in the mixture.
Shame she wastes so much of her ingredients..I was always taught to scrap the bowl clean...and clean the beaters of the whisk as well.....waste not, want not..
