I've done the old Delia Smith sandwich cake recipe for years - 2 large eggs, 4oz each of SR flour, caster sugar, Stork, plus teaspoon baking powder, few drops vanilla. Tins greased and base lined, 30 minutes top oven at 160 degrees. Totally reliable.
For some reason, they are now coming out with a crispy edge stuck to the tins, and the main cake sunk very slightly away. Running a spatula round in the usual way to loosen before tipping out means that there's a slightly ragged looking edge to them. They taste fine, incidentally, just look a bit moth-eaten.
I seem to remember someone on BakeOff explaining that greasing the sides of the tin either helped the cake rise or stopped it gripping the sides (??), or maybe I've got that completely wrong.
It's as if cake has risen fast and then sunk away. Do you think I should try lowering the heat a bit? Or not grease the tin sides? I'm really not doing anything different from in the past so am really puzzled.
Grateful for any suggestions.