Have made a banana raspberry cake which once taken out of oven and removed from tin(not quite cold) has fallen to half it’s size, why ?
My guess is because it wasn’t cooled thoroughly, but I am sure KW will have the definitive answer. Would you post the recipe? It sounds good to me.
Thanks for the input that is possible as the first time we made this it was perfect.
1 3/4 cup self raising flour 1/4 cup plain flour
2/3 cup brown sugar 2 large bananas mashed
1/2 cup coconut cream 2 eggs , whisked
50 g melted butter 100 g frozen raspberries
Preheat oven to 180 degrees C . Grease and line loaf pan with baking paper. Sift flours together and add sugar. In a separate bowl, combine bananas, eggs, milk, and melted butter. Stir in thawed raspberries. Pour wet mixture into flour and sugar and stir until combined. Pour into a loaf tin and cover with greased foil to stop overbrowning. Cook 45 - 50 minutes or until firm. Turn out once cool.
Thank you for the recipe.