what causes a cake to sink in the middle? For the last 6 months, any loaf type cake has been sinking in the middle.
It only seems to happen with yellow cakes. For example, chocolate does not sink but the lemon ricotta pound cake I just made sunk horribly in the middle. Checked it at 38 minutes and it looked fine. When it was time to come out, it is sunk in the middle. Any ideas?
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I'm doing all the steps exactly as the recipe calls. I warm up the eggs but I usually just crack over the bowl...maybe I should add them more easily.