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My cake initially rises perfectly, but after about 20 - 25 minutes, the cake starts to slightly droop with the cake also pulling away from the side of the pan.

I don't mind that too much, as the initial rising seemed to be a bit exaggerated anyway. But once I remove the cake from the oven, it droops further - in fact, it collapses.

I take great care preparing the batter by sifting dry ingredients, and using eggs at room temperature.

The procedure I used to prepare the cake batter is:

  • I first cream egg yolks and sugar for about 1 minute
  • Then I add flour/baking powder mixture, oil, water, beat again for about 1 minute
  • Then beat and fold in the egg whites.

Any ideas what I might be doing wrong?

share|improve this question
Hello Clara! Welcome to Seasoned Advice! I edited your question to fix some wording and clarify your question a bit. If you feel I have change the meaning of your question in any way, you may edit the question farther by using the edit link under the question tags. – Jay Apr 30 '12 at 17:19
Also Clara can you add additional information such as the temperature you baked the cake at, the total time, and the type of flour you used? – Jay Apr 30 '12 at 17:23
Hi, Jay, sorry for taking so long to come back; could not find my question. When I clicked on "questions asked" the system told me that I have not asked any questions. Need to get used to the site.... – Clara May 7 '12 at 14:05
up vote 3 down vote accepted

There are couple of reasons that causes a cake to collapse. One reason could be flour/baking powder ratio. As far as I understand from your description this applies to your case. Because the procedure that you follow is fine.

I suggest to use this ratio:

  • 1 cup plain flour
  • 1 teaspoon baking powder

If it does not work then try to use less baking powder.

share|improve this answer
Thanks, huzeyfe. In that case I certainly used too much baking powder. I'll try again. Would that ratio also apply to butter cakes, not only oil cakes? – Clara May 7 '12 at 14:25
You're welcome Clara.. In butter cakes you may need to reduce baking powder a little bit i.e 3/4 teaspoon per 1 cup plain flour. Good luck ;) – huzeyfe May 8 '12 at 10:38
Hi, Huzeyfe - have continued to cut baking powder (in my most recent attempt I used only 1 ml for 130 flour) but the cake still continues to raise - and then droop. (although not as severely as with the higher amount of baking powder). Have even had technicians from the oven company checking; they insist the temperature situation is correct. -Following are the ingredients I use. I have halfed the quantities, to test bake. – Clara May 12 '12 at 19:33
100 g flour, 30 g maizena, 1 ml baking powder, 120 g caster sugar, 100 ml oil, 100 ml water, 3 eggs, seperated, vanilla essence, a little salt. – Clara May 12 '12 at 19:55
How did it go for your last ingredients? – huzeyfe Aug 27 '12 at 11:03

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