Why do my cakes always sink when cooling?

[Snowstorm]

Made a Victoria Sponge yesterday - did everything right and put it in the oven at the right temperature (180 I think it was) and tested it after 25 mins. Pressed it in the middle and it sprang back up - all good.

Thing is that as with a lot of my cakes, they sink (the top shrivels back upon themselves) once cooled. It tastes fine and the texture's good and I can hide the slightly sunken top with a waft of icing sugar ... but I just want to understand why it's happening time and time again as I'd like to have a nice round top cake ideally!

Any thoughts?!

Hugh Fearnley Whittingstall claims it is something to do with steam. He suggests dropping the cake from a "ruler's height" onto a hard surface to break the air bubbles in the surface. My cakes do shrink a bit but not so much sinking in the middle.

My grandma says that you need to make sure the cake has stopped 'singing' before taking it out. Basically, when you take it out to see if it is done, have a listen to it. If it is 'singing' put it back in for a minute or two then try again. Seems to work.

Have never heard that one before! Dropping the cake before you put it in the oven or once it's out?

Mine are flat (as opposed to concave) but I'm after convex (think that's what I mean - nice and domed shape!) - just like they are before you remove it from the oven.

As soon as you take them out, he has you drop them on the floor, see here.

Didn't realise cakes sing. I'll have a listen next time!

My lot are going to think I've gone mad - 'listening' to a cake out the oven and then dropping it ... but will happily give both a go - thanks!

They'll be too busy stuffing in yummy cake to care!

Try baking them a few minutes longer, and turn the oven down a little if they seem to be browning too much.
I know you are checking them for springyness but that is usually the reason.

I agree with turning the oven down and baking for longer.

Does turning the oven down usually mean 180 to 170 and baking it longer 25mins to 30 mins?

I know I'll have to experiment with my own oven but I'm all for picking the brains of those more experienced first!

Many thanks.

I want cake now

you just want to throw one on the floor!

so do I actually

I would do 20 degrees less and maybe 10 or 12 more mins.

agree that you need to give them longer in the oven.

as well as testing for 'springiness' also check that the sides of the sponge have shrunk away from the edge of the tin i.e. there should be a very slight gap between sponge and tin.

Okay, will do .... hopefully without losing any of the moisture in the texture of the cake.