Hi Yong,

++++Whenever I make a sponge, I would overturn the cake tin when I remove it from the oven to let it cool down. I have been told that this way the cake will not collapse.

>>>>> I'm assuming that you're talking about sponge cake using emulsifier, right?
Actually there is no need to overturn it unless you're making angel food cake or chiffon cake. When you make those 2, you don't oil the tin so that it will have the chance to use the wall of the tin as a support as it's so soft and spongy. Thus if you oil the tin, the cake will 'slip'. As for sponge cake, you need to grease and line the tin. After baking, remove from the oven and peel off the paper at the sides. So no need to overturn. In my experience, I found out that if I don't bake it long enough, it'll sink when it cools. And also, if I put too much batter in one tin (but I haven't seriously tested out this theory yet). +++++But on several occassions, I found that the bottom of the cake collapsed! My theroy is that although it is cooked, I should have left it in the oven for a longer time. Does this make any sense??

>>>>definitely makes sense. The structure of the cake is not totally set yet and you took it out. Thus it's not 'strong' enough to hold itself up and so collapse. Either that or the recipe needs adjustment. The flour we use back home has a different gluten content from the one we use here. Anyway do try and leave it right side up the next time you bake it and we'll see how it goes. Let me know the results.++++Wow, Judy, the kueh lapis sure calls for a number of eggs. I will try it out some time and let you know how it goes! Thanks!

>>>>>yup. so if you want to eat it, don't think about cholesterol. Actually i believe i have another recipe with less egg yolks but I never tried it coz i think it wouldn't be as nice. If you want, I'll post it for you in the next few days.

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