A couple things I have found is:
- Use double action baking powder. Single action and baking soda only work after you mix them in with the other ingredients, specifically acid based, and stop working after a period. Double action baking powder will work both at the beginning and when the baking powder gets to a certain temperature.
- When I put in two or more quick loaves or cakes I make sure they are as far apart from each other as I can get them while staying away from the walls of the oven. I also put them on baking sheets in the middle of the oven on the same rack.
- If you must look, don't open the oven door until at least 20 minutes into the bake.
- When I use a wooden skewer, before you puncher the cake give it a tap on the top. if it wiggles or moves wait 10 minutes and try later. If you puncher it too early the centre will fall. And be quick.
- When using the skewer I put it in on an angle where I pass through the centre and middle of the cake. When I bring it out I runit through my fingers to see if there is any dough that I couldn't see on the skewer.
- Rotate the cakes in the oven when the cakes are firm enough to ensure even cooking and an even amount of colour. Visualize it first and then do it quickly.