Banana Cake collapsing - can you help?
I'm using this recipe to bake a banana cake:
(cookuk - can't post URLs yet)
After two attempts (while it tates absolutely delicious) the texture of the pastry isn't right.
1) First run was 180C for 45 minutes, it nicely puffed up, then collapsed, probably due to a cold kitchen and rapid cool down.
2) Second run I lowered the temperature to 150C, but then had to lenghten the time to about 55 minutes, with a cooldown in an open over. I've also pricked it with a ford. Again it collapsed, but this time had a crust both top and bottom. A no go.
So I'm getting ready to do a 3rd one - any tips? Our kitchen is _cold_ does it need to be in a reasonably warm place when cooling down? Do I need to drop it out onto a wire rack? Any other tips?