How can I prevent my sponge cake(genoise) from sinking after baking? [duplicate]

I have made a genoise sponge cake three times now. Every time when I take the cake out of the oven, it always sinks a lot. Like, as soon as I flip it onto the wire rack, the bottom falls about halfway. I know it won't really affect the taste or anything, but is there a method for preventing this? I know some bakers let their cakes cool in the oven, but won't that dry out the cake?

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Why does my genoise sink?

You may have been too harsh when folding in the flour and melted butter. Your eggs may not have foamed up enough during whisking. Try adding a bit more sugar to firm up the foam a bit more.

How do you stop genoise from deflating?

What I have found that works best for me is to shift the flour over the egg batter in 2-3 additions, and fold in with a whisk. I've noticed that the whisk doesn't deflate the eggs as much as a spatula, and it helps to break up the flour so it doesn't clump.

How do you keep sponge cake from deflating after baking?

There is a trick to prevent sponge cakes like Angel food cakes from sinking: cool these cakes upside down! By cooling the cake upside down, the cake has plenty of room to stretch out of the pan, instead of collapsing into the bottom of the pan.

Why does my sponge cake sink after baking?

Too much leavening agent like baking soda or powder can cause a cake to rise too high too quickly. The gas from the leavening agents builds up and escapes before the cake bakes through in the center. This causes the center to collapse and makes your cake layers sink in the middle.

CHIFFON / SPONGE CAKE RECIPE + 2 Important TIPS on how to avoid it from Shrinking

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Karolina Grabowska, Anna Shvets, Karolina Grabowska, Karolina Grabowska