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Why do sponge cakes fall after cooling?

 What happened to my sponge cake halfway through baking?

Because sponge cakes contain a large amount of air and are based on a high proportion of eggs, they deflate more than other types of cakes when they cool after baking – if you watch carefully, you will notice them pulling away from the sides of the tin and losing some of their height almost immediately after they are removed from the oven. However, the main reason for a sponge cake to deflate during baking, causing it to dip in the center, is that a significant amount of heat has been lost from the oven, frequently due to the door being left open. The structure of the cake hasn’t set sufficiently to hold its shape at this point in baking, and the cake will deflate as the air in the cake cools and contracts momentarily due to heat loss. It will also not rise again even if the oven temperature is restored.

Related Questions

  • How do you keep sponge cake from deflating after baking?

    Please bear with me. Yes, the cake is sweet, but adding a savory element can give an unexpected twist. As an example, add bacon to a maple-flavored cake.

  • Why does my sponge cake keep falling?

    Craisins, chopped, are another interesting addition (or even raisins). Other healthy additions might include diced apples, applesauce in place of oil, finely shredded carrots, coconut, or mandarin oranges. Add a few blackberries or blueberries, but first coat them in flour to absorb some of the moisture that will be released as they bake. To your strawberry cake mix, add chopped strawberries.

  • Why do sponge cakes sink when cooling?

    Under-cooked Cake Layers
    Make a chocolate batter and a white/vanilla batter, then zebra stripe them together so the flavors blend. (In the old days we called this marbling but these days the zebra technique offers a lovely surprise when the cake is cut.) If you’re interested in learning more about how to zebra stripe your batter, see my Pretty in Pink Ombre Cake post.

  • How do you keep a cake from sinking when cooling?

    The frosting is the only thing that makes your boxed cake taste homemade. Use a homemade buttercream (like my Dreamy Buttercream) or a stabilized whipped cream frosting instead of canned frosting. I’m not a fan of Italian meringue frosting, but many people are, so you could consider it as a frosting option.