Help with sponge for Swedish Princess Cake (Princesstarta)!


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Hi bakers!
My wife and I are having trouble with the sponge cake for a Swedish princess cake we are making. We have made this exact cake from this exact recipe last year and the cake came out beautifully on our first try, if we have had multiple failures this year. We have a new oven, so are having to navigate that, but can’t figure out what we’re doing wrong. The exterior of the cake is rising well above the cake tin (9” springform), but the inside is “falling” and is just a dense bunch at the bottom. So we end up with a hard exterior shell of sorts and an inside that still seems raw and flat well after the recommended bake time has come and gone. Any ideas on what could be going wrong? Pictures are below, and ere is the link to the recipe:


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The flour in the recipe is vague.
I would use all cake flour or all purpose and omit the corn starch.

50/50 is too much corn starch , if it's used its best to keep it at 25%.
 

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