Not seeing the recipe it’s difficult to advise. Many things can cause a cake too sink.having disasters with my cakes sinking and the edges really dry. Never had this issue before
I have a fan oven and use the weight of the eggs.
Not seeing the recipe it’s difficult to advise. Many things can cause a cake too sink.
Moisture: too much sugar creates too much moisture, so will cause a cake to fall. Too much liquid will cause a cake to fall.
Mixing method: over-mixing or not properly emulsifying the batter will cause a cake to fall.
Temperature: fan assisted ovens bake much hotter as they circulate the heat more evenly throughout the oven and around the cake pans. The type of bakeware also affects temperature. Non-stick bakeware, dark metal bakeware, and anodized aluminum like Fat Daddio brand, conduct heat much more intensely than natural uncoated metal bakeware.
The very dry edges on the cake is an indication that your cake is baking at too high temperature. Cake batter bakes from the outer edges inward. The cake batter is setting too fast, baking, then drying out before the center has a chance to set and bake.
As a general rule with a fan assisted oven, reduce the baking temperature by 20° – 25°. Avoid dark metal and non stick pans.
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