Why does my sponge cake keep sinking in the middle every time?

Question

I tried to make a traditional sponge cakke for my family yesterday, but it sunk in the middle as soon as I took it out. I do not understand why this happens now when it never did thirty years ago. Perhaps the flour from the supermarket is full of chemicals that ruin the texture, or maybe the modern ovens are just not as reliable. It is frustrating because I use the same simple ingredients my grandmother used, yet the result is a total disaster.

Answer 1

Maybe your cake is just shy and shrinks from the spotlight? Jokes aside, you probably opened the oven door too early. Let it bake in peace!

Answer 2

Hello OldSchoolBaker, I completely understand your frustration. Baking has changed a bit, but usually, a sinking sponge cake comes down to a few structural issues. Most commonly, it happens if the oven door was opened too early, letting a rush of cool air collapse the delicate air bubbles inside the batter. Another frequent cause is opening the oven before the flour protein and egg foam have fully set.

Additionally, modern chemical leaveners can sometimes be stronger than older ones, or perhaps your oven's thermostat is running a bit too hot initially and then dropping. I recommend checking your oven temperature with an independent thermometer and avoiding opening the door during the first twenty minutes of baking.

Answer 3

Its usually because your beating too much air into the batter or your oven is too hot. I had this exact problem last week with my lemon cake and it ruined everything. Just mix the dry ingredients less and bake it at a lower temp so its stable.