Why did my cake fall?

[itshowwedo]

It's a Nigella buttermilk birthday cake. I mixed it in my new Magimix. Did I over mix? Too little baking powder? Too much liquid? Very sad result! Pic in profile and hopefully here too! Grateful for suggestions - another layer is baking now.

Did you peep during baking?

It looks as though the sides have risen okay but middle has sunk which could suggest not being cooked long enough or not finishing baking. The colour would indicate the temp might have been a little high.

Maybe bake longer at a slightly lower temp.

Normally I'd agree, but this had 1 hour at Gas Mark 4 a

• recipe recommends 40 mins. Oven is naff though...

Is it baked fully in the centre? Like pp said, a slower, cooler bake might have been needed.

Sorry should said - skewer came out clean.

I'd get an oven thermometer and check your oven temp. I haven't tried this recipe though, and sometimes Nigella's timings can be unreliable.

Too much raising agent can cause cakes to rise and collapse. Also, opening oven before 3/4 of the bake is done. Either of those a possible culprit?

Doesn't really matter though, cover in icing and nobody will know!

If the skewer is clean and your confident its cooked as a layer cake couldn't you just flip it and use as the top layer?

I'd flip it over and use the base as the top - as long as its cooked in the middle.

There's actually a slightly raised bit in the middle. Pretty sure it's done. It'll be rather dense I'm afraid.

I opened the door after 40 mins so it's possible... And i agree about Nigella's timings. I was careful with the baking powder though. The batter was a tad liquid...

I hate baking slip ups. I'm usually luckier than this.

Have you doubled up the recipe as it looks quite big?

Its just with a basic sponge recipe I use 1 egg, 2oz of flour, sugar, fat. If i'm doing cup cakes I add a tablespoon of milk. If I'm doing petit fours I make that nearer two tablespoons. So logic would suggest if you double quantities as one cake you'd reduce liquid a little.

Another possibility if its done the volcano thing - risen and then collapsed (the raised bit in the middle could suggest this) is too much raising agent.

Did you leave the mixture after mixing whilst you heated the oven or greased/ lined the tin etc?

Sometimes they just come out a bit odd. You can use a recipe 10 times with perfect results and then get an odd one.

I just baked straight away. It did rise and only fell when I took it out after an hour. I wonder if it is a raising agent problem. In some ways I hope not because then layer 2 will be the same!

Number two is fine! I honestly think I might have over beaten.

It's not you. It's nigella. Honestly, none of her. Recipes turn out. I don't think she tries them out before publishing.

But Nigella and I usually do fine together. Maybe it's the end of a lovely relationship!

Its, I agree, I can make one cake which turns out bad, make another exactly the same and is fine. Odd!!

Over-mixing definitely a possibility.