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Apr 9, 2009 12:20 PM

Problems with Passover Sponge Cake

I usually don't have a problem with my sponge cake, but this time it rose and than sunk in the oven. Same recipe, same pan. It still tasted good.
I tried a new recipe for a banana sponge cake; this one rose but slipped out of the pan when I inverted it. I use a regular tube pan, not non-stick, not greased.
Anybody have any ideas why this happens? Thanks

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  1. Generally speaking there are 5 reasons why a cake falls:

    The batter may have been over-beaten.
    Too much sugar will also cause the cake to fall; it interferes with the structure of the cake as it cooks (sugar, remember, is a liquid ingredient)
    It could have been either underbaked or overbaked (Oven temperature too low or too high)
    If you suspect this might be the case reduce your baking temperature by about 25 degrees and bake a bit longer next time.
    It's also possible that the eggs were over-beaten or your batter was over-mixed (that develops the gluten). You want to beat the egg whites until they are "light" but not stiff and mix only enough to incorporate all ingredients without over-mixing.
    A less likely but also possible explanation is that your baking pan was too small. The outside of the cake cooks faster than the inside so, as the batter sets while being heated, it expands at the edges faster than it does in the center and, once the out portions become more firm, the center portion has nowhere to go but up. If it's just slightly undercooked that raised center has to fade as the cake cools.