Hot take: If your cake sinks in the middle, stop blaming the recipe

I see people in here posting cakes with a crater center and everyone jumps to say 'adjust your oven temp.' But 9 times out of 10, it's because they opened the oven door too early. I lost three chiffon cakes last spring before I realized I was checking at the 15 minute mark like a nervous parent. How long do you guys actually wait before cracking the door open?

3 comments

3 Comments

taylorellis22d ago

My sister peeked at 12 minutes on a genoise last month. Collapsed like a tent. I waited 25 minutes on my last vanilla sponge. Perfect dome. Not saying temperature doesn't matter but people really underestimate how much cold air kills a structure. I'd rather bake an extra minute than open early.

miles_young5922d ago

My buddy ruined three butter cakes before his wife caught him peeking at 10 minutes.

wesley_adams22d ago

Notices people always try to shave time off stuff, even when it ruins the whole thing.