Common Baking Questions : Answered

Hi there,

I get asked SO many questions by home bakers and I love it! Here are two of the most common ones ...

answered honestly from my own baking experience. Let’s go! 🎂

Why is my cake sinking in the middle?

Ugh, the dreaded sunken cake! Don’t worry — it happens to the best of us. Here’s what’s probably going on:

Too much baking powder or soda : More is NOT more here! Too much leavening makes the cake rise too fast and then collapse. Measure carefully, always

You took it out too soon : The centre hasn’t set yet! Always do the skewer test — poke the centre, and it should come out clean before you take it out

You opened the oven door too early! : I know it’s tempting, but please don’t peek for at least the first 3/4 of the baking time. That sudden cold air is the enemy

Overmixing : Mix just until everything comes together. Overmixing = too much air = collapse

Oven running too hot : This is SO common in our home ovens! The edges set too fast while the centre stays raw. Please invest in an oven thermometer.

Often, the actual temperature inside the oven differs from what the display shows.

Too much sugar or liquid : Both weigh the batter down and stop it from setting properly in the middle

My tip: If it still sinks a little — level it, fill it with frosting, and nobody will ever know! Little sinking is okay 😄 

Can I substitute curd for eggs in a recipe?

I'd recommend following a dedicated eggless recipe (we have plenty) But if you'd like to experiment, here's how to adapt an egg-based recipe:

The ratio: 3 tablespoons of thick curd/ 50g = 1 egg

What curd does in your bake:

• Keeps the crumb moist and soft
• The acidity reacts with baking soda to give a lovely rise
• Binds everything together
• Adds a very subtle tang — which actually works beautifully in most cakes!

Works best in: Sponge cakes, muffins, tea cakes, brownies, cookies — basically most everyday bakes!

My tips for best results:

• Use thick, fresh curd — hung curd is even better because it has less water.
• Always use curd at room temperature — cold curd can affect your batter.
• Pair it with baking soda for a good rise — the acid-base reaction is your friend!
• Works best when replacing 1–2 eggs. For very egg-heavy recipes, the texture might be a little different.

At Marshmadoh, we bake eggless all the time and our customers absolutely love it — so trust the process! ❤️

Got more questions? I’d love to hear them! Drop us a message or find us on Instagram — I answer every DM! 😊

with love, Madhur | Marshmadoh