The first time I made this recipe, I made it in cupcake form and I didn’t have any problems. I attempted this in a loaf pan yesterday and much to my dismay, my first one didn’t split, and the interior of the cake had darker spots. The second was a big big fail because I forgot the sugar (we sliced this up really thin and spread jam on it) and the third came out with a really nice natural split, but as it was cooling, it sank to a flat top. It also had the dark spot thing going.
I substituted cake flour with 125g all purpose and 25g cornstarch. The cake was baked at 175C for an hour, foil covered at the 30 minute-mark.
Am attaching a photo - would anyone be able to advise?