Welcome to the Cake Decorators Q&A

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asked October 25th 2016

How do I achieve a perfect vertical edge when baking victoria sponge

When removing Victoria sponge from baking tin the top circumference of the sponge has shrunk away from the edge of the tin more so than the bottom therefore I’m not achieving a vertically straight side to sponge. Please would you advise whether there is any way of preventing this. I use deep cake tins rather than shallow sponge tins and always line tins with baking parchment. Thank you.

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When removing Victoria sponge from baking tin the top circumference of the sponge has shrunk away from the edge of the tin more so than the bottom therefore I’m not achieving a vertically straight side to sponge. Please would you advise whether there is any way of preventing this. I use deep cake tins rather than shallow sponge tins and always line tins with baking parchment. Thank you.

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Hi lynyeaman54

As moisture is lost during the baking process, the cake will shrink and pull away from the side of the tin. This is a good indication that the cake is well and truely baked. This isn’t something that can be prevented but the cake can be levelled.. Have a peek at Paul’s tutorial on levelling cakes and achieving straight sides can be seen here:

Using Ganache

Hope the tutorial helps.

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My traditional sandwich tins have sides that lean outwards slightly, meaning the cake ends up straight.

I use my deep pans when baking cakes that will be covered as you buttercream/ganache will hide any slight imperfections.

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