help my sponge cakes are dropping

[lifigirl]

i use a recipe given to me by an answer from this site 6 oz flour butter and sugar and three eggs teaspoon of baking powder now i have just aquired some large bakings tins and so tripled my recipe i.e 18 oz ingredients but each time my sponge has dropped in the middle i usually cook on gas mark 3 can anyone tell me what i'm doing wrong and how long i should be leaving this quantity of sponge in the oven for cheers hope someone can help..

[Daniela36]

Gas mark 3 is too low.
Up it to 5 or even 6. Depending on the size of your cake, 25 to 30 minutes. open the oven door very slowly, take a skewer and poke into the middle of the cake to see if any sticks to it, if it comes out clean then its done.
opening the oven door too quickly will also make your cakes sag.

[lifigirl]

thank you soo much will try it this morning and let you know the results fingers crossed

[Daniela36]

Good luck. Hope it turns out ok for you.
:-)
xx

[pastafreak]

What is the size of the larger tins that you have acquired?
If you are tripling your quantities,you are talking about 9 eggs.....that can't possibly be for 1 cake only. I would be surprised if the cakes are even partially cooked-let alone sinking in the middle.

[lifigirl]

ok so i got in touch with the lady who sold me the nake tins and earlier i made a perfect large sponge firstly the oven was too hot not too cold the previous cakes were cooking around the edges but dropping with uncooked sponge in the middle so upping the temp only made them burn and drop quicker the other answer says too many eggs for one cake not so i used 18oz of flour sugar and butter thus you should weigh the eggs to 18oz also this is 8/9 eggs depending on size this is a very large tin about 14 inches diameter anyway i put the mix in on gas mark 2 for 2 hours and it's perfect light and spongey and cooked perfectly with no dropped middle or ove cooked sides