My sponge cake fell flat at a baby shower in Phoenix last Sunday

I creamed the butter and sugar for 8 minutes, sifted the flour twice, and still watched it collapse in the oven, so has anyone else had success going back to folding by hand instead of using a mixer?

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diana_black16d agoTop Commenter

Oh gosh, that's so frustrating! I mean, it sounds like you did everything right, but I gotta say the mixer probably isn't your main problem here. Folding by hand is great for delicate stuff, but it's not gonna fix a collapse if the issue is something else, like over-beating the eggs or opening the oven door too early. Idk, but I've had way more luck checking my oven temperature with a separate thermometer, because those dials can be way off. Also, maybe it's just me, but I've noticed that a sudden change in altitude or humidity can mess with cakes, and Phoenix is super dry, so that could've played a part too. You might wanna try adding a little more liquid next time or just baking it a bit slower at a lower temp. Don't give up on the mixer yet, that's not where I'd put the blame.