I make this cake OFTEN.. I make it with 2 whole eggs instead of 4 yolks.. I make this cake as small at 1x the recipe and as large as 30x the recipe.. I make it at home in my cuisinart, or at work on a 20qt or a 30qt.
my problem is regardless of if I make it 2x or 30x, at home or at work, it falls.. at home it falls if I bake it higher than 325.. it will even fall at 325 so I try to bake it at 300. The other day at work, I baked it at 300 (in a rotating deck oven with a thermometer that read 300) the cakes still fell. as in doughy, do not serve, rebake those cakes for some of the layers.. it happens on 6 inch rounds it happens on larger rounds.. I am TIMING the 1:30 that we are supposed to mix on medium to make sure I don’t over mix, when I have used the 30, I used speed 1 for medium in case I was mixing it too much.. I am at my wits end.. LOL
anybody had this problem? HELP