Hi, I’ve just made the English gingerbread cake. It is sunken in the middle. Why would that happen. It sank while it was in the oven.
Secondly, all my cakes, even using Rose’s strips, pull away from the side of the pan while at the end of the baking time. Is the oven too hot?
Third, should the gingerbread cake be kept refrigerated because of the lemon/butter syrup?
I know you all are far to busy to answer these questions, but I thought I’d ask any way.