Why Did My Victoria Sponge Sink In The Middle?

Our answer

Nigella's Victoria Sponge is a fairly traditional version of the classic cake, though some of the plain (all-purpose) flour is replaced with cornflour (cornstarch) as this combination gives a softer, finer crumb. However, don't use any more cornflour than specified in the recipe, as it can start to weaken the structure of the cake. The recipe adds baking powder and if you are making the cake in the traditional way then the baking powder, flours and salt should be thoroughly whisked together in a bowl before using, to make sure that the baking powder is evenly distributed. You can also sift them together, if you prefer.

If a cake sinks in the centre it is usually because it has not quite fully baked. The sponges should be risen, firm to the touch, slightly shrinking away from the sides of the cake tins and a cake tester should come out clean. If you need to check on the cakes, try not to open the oven door until just before the end of the baking time, as a blast of cold air from opening the door can cause the cakes to sink if the centre if they have not quite set. If the cake has risen a lot in the oven and then shrunk back and has a wrinkled surface then it usually means that there is too much raising agent. Measure the baking powder carefully using a 5ml teaspoon and 2.5ml half teaspoon and use level measures.