Please can someone help me. I keep trying to make cakes and they are an absolute disaster. Tonight i tried to make Bakewell tart and had the same problem again. They look great in the oven and spring back when touched but as they cool they sink and go flat and when i cut into them they have a rubbery texter. What am i doing wrong? I follow recipes to the letter and still they come out wrong.
Please can someone help.
According to the recipes I looked at, Bakewell tart is a tart, not a cake.
That was how my mother in law's cakes were. She never used any baking powder or other leavening ingredients. She also wasn't very good at making egg whites stiff enough to keep them light.
What are you putting in your cakes to help them rise?
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