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?