Welcome to the Cake Decorators Q&A

I bakes this cake x2 – I did everything according to the instructions. Both times it sunk in the middle. Just had my thermostat changed so it’s not that. I’m normally a good baker but I don’t know what I’m doing wrong. This cake was baked at 155deg C for 1 hour.
Elephant skin & then 15 mins before done sinks in the middle. Eggs were large eggs
So I don’t know. I’m desperate!!!!!! I’ve begun doubting myself. I can’t keep on throwing away cakes like this

I think 160 fan is 180 conventional

Oh it sinks BADLY right down to about 1 1/2 inches from the bottom

Hello Dvp200

Cakes can collaspe for a variety of reasons. I think perhaps in this case the temperature of your oven was not set to requirements. This recipe bakes at 160c fan oven for 1 hour. I see you have baked at 155c conventional oven which is equivelent to 130c fan – 135c fan. The temperature in the oven was not hot enough to enable the cake structure to form properly hence the collaspe.
Sometimes we all make unintentional but costly mistakes. Please don’t doubt yourself, try it again at the correct temperature for a successful bake.

My blog on cake problems may be of interest to you. It can be found here:

Baking the Perfect Cake – Why things go wrong!

Hope it helps.

Thanks bobkennuk, yes that is correct. If a recipe gives temperature for a fan oven it should be increased by approx 20 – 25 degrees for a conventional oven or as stated in the appliance handbook. Not all ovens are the same, some bake more fiercely than others. Baking temperatures are just a guide for bakers to observe and adjust according to their appliance idiosyncrasy.

How much flour should I replace with cocoa powder to change this recipe to chocolate flavour?

The vanilla recipe has been a huge hit.
Many thanks

Hi rachet

For the answer take a peek here:

Two questions

Mix the cocoa powder with a little hot water into a paste and add to the batter, incorporate well.