Q&A

Baking thoughts, techniques and know-how

Deflating sponge cake
16 Sep 2019 - Anneka Manning

Q: Why did my sponge cake deflate halfway through baking?

A: Because sponge cakes are based on a high proportion of eggs (which gives them a relatively flexible structure) and they contain a large amount of air, when they cool after baking they do deflate more than other types of cakes – 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.

Why You Tap Cake Tins Before Baking
16 Aug 2019 - Anneka Manning
Q: Should I tap the cake tin on the bench before baking?