I made this cake twice recently. With the same result: it collapsed on the counter, when it was cooling off, reversed on a bottle.
I have been checking my oven temperature and it seems o.k., but, after 30 minutes, the cake tester was wet. I left it 5 or 10 minutes more, checking regularly. When I removed it from the oven, it has begun to shrink from the sides, so, it was no surprise that it felt on the counter.
The pan is the right size, I think (the batter almost fills the pan: there is approximatly 1 inch left).
Is it possible that the cake tester should be not perfectly clean when the cake is ready?
Good morning. We here are sorry that you have sustained a baking disappointment. What member SHERRIE posted to you has much merit. That is just one possibility that caused your baking failure.
You mentioned in your post that you “THINK” you employed the correct sized tube pan. Well you need a 16, cup pan for this. Soooo, just to be certain just add 16, cups of water into it. This will tell you what you have. If not it is smaller then post back & tell me the size & I will reduce the recipe for you.
Now then Francine, there is another reason why there can be a failure. It has to do with the egg whites whipping. I do not know of your experience in doing this simple operation. In the event you are experienced then just let me correct the recipe. DO NOT WHIP to “STIFF PEAKS” That is POOR practice. Correct practice is to FIRM peaks. In whipping to stiff peaks is getting into DRYING the whites & they have a tendency to deflate somewhat. This is why there can be a failure in this type of baking. Firm peaks are the tips curl over no more than 1/4, inch. If you wish me to go over the whipping technique with you post back & we will both go thru it together.
Francine when baking in these type pans it is best you do not place it in a sheet pan…place it on top of the oven grating.
Till then enjoy the rest of the day young lady.