Why Did My Victoria Sponge Not Rise When Baked? | Ask Nigella.com (2024)

FAQs

Why Did My Victoria Sponge Not Rise When Baked? | Ask Nigella.com? ›

If the batter has to sit for any length of time or goes into an oven that is too cold then it will not rise properly and could be more dense.

Why do cakes not rise? A: No or insufficient raising agent, mixture too stiff, mixture overbeaten or air knocked out, or insufficient whisking (whisked sponge). Too cool an oven.

However, the main reason for a sponge cake to deflate during baking so that it dips in the centre, is that a considerable amount of heat has been lost from the oven, often due to the door being open.

The key to an airy sponge, is... well air! In each stage of the sponge making process you need to add as much airiness as you can. Once your flour is measured, hold the sieve a few inches above your mixing bowl, pour the flour into the sieve and gently sift away, this will ensure a light sponge once baked.

Another possible reason is if the cake was over-baked. This generally causes a sponge to become dry but this can then lead to it being dense and heavy. If you baked it for the recommended time it may mean that your oven is running hot and that the baking time needs to be shortened slightly next time you make it.

The first thing I would check is your baking powder. It loses it's leavening power over time, giving you a dense cake. Also check your method of mixing. Under creaming the butter and sugar mixture, and not completely mixing in the eggs have quite an impact on the finished product.

If the ingredients are at different temperatures then they may not combine properly and the cake will be dense. If the eggs are stored in the fridge then remove them several hours before using, so they are properly at room temperature.

Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.

There really is no need to separate the eggs, you should be able to get a lovely light sponge following a regular recipe. Just don't over beat it when you add the flour. Weigh 4 eggs. Use the same amount of self raising flour, sugar and butter/margarine.

My cake has sunk in the middle.

There are three main reasons for this: a/ the oven door has been opened before the cake has set, b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent.

What is the secret to light fluffy sponge cake? ›

Give it some air

The magic of a light, fluffy sponge with tender crumb is to incorporate as much air in as possible. After all, it is the entrapped air that expands in the oven, creating the magic of the cake rising.

If a recipe includes a lot of acid such as lemon juice and buttermilk and isn't lifted with enough baking powder, the cake will taste dense. In that case, you may need the addition of baking soda which will react with the acid and create a fluffier crumb.

If the batter has to sit for any length of time or goes into an oven that is too cold then it will not rise properly and could be more dense.

To make a box cake mix rise higher, try using a smaller pan, adding an extra egg, using milk instead of water, adding baking powder, mixing for longer, using room temperature ingredients, baking at a higher temperature, or using cake strips.

Adding too much baking powder can result in your cake having a distinct peak on the top as a result of too many air bubbles in the mix. Always measure carefully. 2. Using old or stale baking powder, or baking powder that has been improperly stored, can result in not enough rise, and flat dense cakes.

Check expiry dates on your ingredients and use only fresh baking soda and powder. If the oven temperature is too low, it will take longer for your cake to set which may cause the centre to collapse as it cools, leading to a dense final product.

Use Cake Strips to Prevent your Cake from Doming

One of our favourite tips to avoid cake doming is using cake strips. These magical bands wrap around your cake tin, cooling the edges so the cake bakes evenly. Simply soak them in water, squeeze out the excess, and wrap them around the outside of your tin.

In order to bake cake evenly, you have to insulate its edges. Preventing the temperature of batter at the edge from increasing quickly allows the cake to rise longer before it sets. A cake whose edges rise at nearly the same rate as its center will remain flat across the top — no dome, perfect for stacking and icing.