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Suggestions for sponge cake sinking

post #1 of 3
Thread Starter 

 

 

Hi Friends, I am novice and trying my hands on baking basic Victoria sponge cake. Ingredients (a) 2 eggs (b) 75gm butter (c) 2TSP Flour(d) 2 pinch Baking powder. Dint use sugar coz of restrictions. Whipped egg whites separately and the combined all ingredients, baked at 170 degree C for 20 min, after 10min of baking cake had domes at center but later during baking only collapsed, the oven door was not opened during the process. The cake other wise if soft and tasty, internal structure kind of looks okay to me. I have read other threads and chefs tips but still what happened you can see in attached image, plz tell where can i improve.

post #2 of 3

Rita,

You can't just omit the sugar from a sponge formula. You will need to use some sort of substitute.

When you mix sponge the little bubbles attach to the sugar and expand while baking.

If they have nothing to hold on to, they sink.

does that make any sense?

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post #3 of 3
Thread Starter 

Yes I understand that correctly. Today in my recipe, I incorporated more Flour so it remained at level atleast after the initial rise dint sink below rim. Should I be okay with this result if Im not using sugar? 

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