Sponge cake with a fallen centre
Asked on 3 Feb 2021 by Alex
I have made the lemon poppy seed cake three times and it has fallen ever so slightly in the centre. Any idea why? I’m in Canada and using a Canadian SR flour
Robin Hood Brodie SR flour
Tried to include a pic but not very clear.
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Hello,
I’m not familiar with that brand of flour but it sounds like you are under cooking your cake.
It can happen if the raising agent is past its best but it’s more likely to be the oven.
If your oven is running a little low it may not cook in 40 minutes. If you are open your oven door too frequently a sponge will sink. Also, if your oven is running high a cake may seem cooked before it is.
Ovens can vary by 10 degrees either way so oven thermometer is a useful gadget to check.
We bake in the centre of the oven at 170C, conventional heat, for 40 minutes and test by lightly pressing the centre with the little finger – it should feel firm and spiring back.
Kind regards
Lindsey