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Hi I have made this 3 times now and it’s sunk! Why? 800 g of butter, caster sugar and self raising flour. 10 eggs. Gas mark 4 for around 1 hour 30 mins and always at the last couple of injures it sinks. I have a cake needing to go out on Friday and I’m panicking. Could someone give me a full recipe that they use and the gas mark and timings. Really worried now. I have. Used the scope aNd bake method still sinks 🙁 Please help) this is for a 2 tier cake top tier s 8 inches

Hi Denice, is it actually cooked in the middle? I would bake that size of cake for at least 2 hours at 130 degrees although my recipe is more like a Madeira. I would recommend using Jane Hornby’s vanilla cake (from BBC Good Food website) as its very reliable but it will take much longer than a victoria sandwich recipe. Good luck x

Hi denice

From your original post I assumed you had successfully baked this recipe and the problem was with crusting sides and not sinking. Jane Hornby’s recipe as suggested by doodlecake is excellent, it is slightly heavier because it is not a true Victoria sponge and neither is it a true madeira. I did suggest in the last post to weigh your eggs and perhaps bake in two halves if you want a Victoria sponge. As you’re limited for time it may be better to try another recipe or do the egg weight method, bake for longer on a lower temperature. Hope it works out, good luck. x

Hi denice I suggest you turn the gas down to number 2, put the cake in the lowest part of the oven and leave in for approx 2 hours. I made a 10″ last night and it came out perfect with this method. The recipe I used was 600g butter & caster sugar, 10 eggs, 700g self raising four. But this for a 10″ square cake at approx 3″ deep. Hope this helps x