DH tried to make me a cake, a recipe we'd used before- but although they rose beautifully, they collapsed utterly and ended up like a dense horrible fudge texture inside. He tried it again but same thing.
Hypotheses:
- Very old dodgy non-fan, non-windowed oven that requires a heavy bang to the door to keep it shut/on. Often more than one bang is required! The temp, however, is usually reliable.
- The kitchen is very very cold (8 degrees!) so could it have been the sudden huge drop in temp that made them deflate?
- Used a magimix- overmixing? although the recipe does say to use a magimix.
Hope someone knows, it was terribly disappointing to cut the beautifully iced second cake to discover it was inedible!