Chocolate Sponges

[alanandval]

My chocolate sponges rise beautifully when being cooked, but after 5mins. of taking out of the oven, they go flat. When I cut through the sponge there is a dark ridge running through, as if it has not been cooked properly. Is the oven too hot or too cold. that is the only reason I can think of??

[ursula62]

It sounds like they might need cooking a bit longer. Do you test the cakes with a skewer?

 

The effect you're getting is one that is deliberately created when making American Brownies.

[THFCUK]

i test my cakes but pressing in the middle with my finger if it springs back up again it is cooked all the way through if your finger print stays in there, it means it needs a little longer i only do about 2-3 mins at a time and test.

[cassimer]

Are you definitelty creaming the sugar and butter thoroughly at the start? Sometimes that can make the whole thing a bit flat.  Also if your flour is a bit old it sometimes affects the cake.  Have you tried  a different recipe?

[EssJay1]

Go with Ursula 62.  Insert a skewer - if it comes out goey, your cake needs longer.  If it comes out dry, your cake's done.

[nanner]

Just a suggestion, I dont really even know that it works, but I do it for all my cakes no matter the type, because I was taught to do so in school.  I let every cake cool on a wire rack while still in the pan UPSIDE down,,for a good 20 minutes before I flip them and remove them from the pan.  Like I said I dont know if it makes a difference in all, but it definatly does in Angel food....and sponge is a moister cake,,not to good for the touch n spring test, you should try other means like a toothpick etc.