... from the edges and sink down once I remove them from the oven. While they're in the oven, they look like they're rising well and they'll form a slight dome above the top of the cake pans. But when they come out, even though a toothpick comes out clean, as they cool they shrink away from the sides and sink in at the top, so I'm left with essentially trapezoidal cakes that lack sufficient height for cutting into 2 layers each. People say they're very tasty, but pretty dense - more like pound cake. I've been using two Williams Sonoma Goldtouch 8" cake pans. I've done some troubleshooting of my own, to no avail: 1) absolutely no opening the oven during baking; 2) mixing flour & milk into creamed butter/sugar until just incorporated, not overmixing; 3) making sure to fold the egg whites very gently into the batter so as not to deflate; 4) using cake flour instead of AP flour; 5) getting an external oven thermometer to make sure my oven is really at 350 (turns out it does run cool, so I adjusted for that, but it didn't change the shrinkage problem); 6) making sure butter and eggs are completely at room temperature before beating. Is it possible that I'm not beating the egg whites enough? I struggle a little with deciding what are soft vs. medium vs. stiff peaks. Or that I need to adjust the heat of my oven lower or higher? Different cake pans? I'm at a total loss! Any advice would be greatly appreciated!