Baking – Why does the oil cake drop in the centre


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?

Best Answer

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.