I love to bake, I love making sweet treats for my family… but with a new oven to deal with it’s been difficult getting those cakes to rise and stay risen, so finally yesterday I googled the reason that cakes keep sinking in the middle, one of the causes could be the oven is too hot, the cake cooks from the outside in, so the cake is cooked and browned outside but the middle is not so it sinks… makes perfect sense, so I’m thinking a little experimentation is in order.
With three Birthdays this month I needed to enlist my little bakers help, the first one was this weekend, so we set about a nice easy Victoria Sponge recipe from Mary Berry, an easy mix all ingredients go in, mix together then divide equally into two 8 inch baking tins, bake at 350f for 25 minutes… both cakes looked good in the oven they rose nicely then just before they were due to come out they both sank in the middle… REALLY, I couldn’t believe it. I sent Blu out for more eggs and started again.
I decided to switch recipes, this time a Victoria sandwich recipe from Jamie Oliver, his cake was a little more in ingredient weight and dial up the heat on the oven to 375f… this time the butter and sugar were beat together then the eggs added one by one, finally a gentle mixing in of the dry ingredients… once again both cakes looked good in the oven but just as the timer went off both cakes sunk in the middle… REALLY again!
I had to use one set of cakes and after I added strawberry buttercream, fresh chopped strawberries and grated chocolate it really didn’t look so bad… my little helpers did a fantastic job of adding ingredients, counting the eggs, mixing, chopping strawberries, making chocolate drizzled strawberries and most importantly eating all the strawberries before they had a chance of going in the cake, that was the best part of all of this… for now I see a lot of experimentation of cake temperatures in my new oven… Happy Baking 🎂