![]() Also, check your raising agents are in date as out-of-date ones won’t have the same oomph. If your cake failed to rise, check you put the raising agents in it. #You should get the cake next time in s full#If you’re experimenting with different sized tins, a good rule of thumb is to only fill tins two-thirds full and to check with a metal skewer in the centre to see if it is baked through. If your tin is overflowing, there is too much mixture or the tin is too small for the recipe. We always use greaseproof paper cut to size to prevent sticking.Ĭake mixture overflowing We recommend filling your tins no more than two-thirds full to leave rising room. Using a cooling rack or your hand to catch the sponge, flip the tin and hopefully the sponge should come free. Run a knife around the edge of the tin to loosen it. This will stop it from crumbling to pieces. Stuck to the tin If your cake is stuck, let it cool for half an hour or so. But don’t panic, frosting will cover a world of sponge sins! If the cake is cooked but sunken, it’s just one of those things, it could be an issue with raising agents. If it is still raw in the centre, cook for a few more minutes until a metal skewer comes out cleanly.Īn oven thermometer will help you check that the oven isn’t too cool. Split mixture When your butter and sugar has been creamed for too long and looks like it is about to split (it will look curdled), it’s time to stop mixing and throw in the dry ingredients. Let an undercooked cake bake until a metal skewer can be removed from the centre cleanly. Use an oven thermometer to calibrate your oven correctly. If your cake came out raw in the middle and you let it bake for the time suggested in the recipe, it could be that your oven is too cool. Use an oven thermometer to check your oven isn’t too hot, which could dry the sponge out.Īlso, use a kitchen timer to check you aren’t leaving your cake in the oven too long. Similarly, you don’t want to put too much of any dry ingredients in, as these absorb moisture. using large eggs (if asked for) rather than small and measuring liquids out properly. Check you put the right amount of wet ingredients in, e.g. This could be due to the ingredients or the oven. We’ve got 99 problems but a sponge ain’t one! Here's how to troubleshoot a troublesome sponge cake. ![]()
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