One thing that may help, Chi, is to make sure your oven is all the way up to temp when you put the cake in. You can do this by testing with an oven thermometer, or just giving your oven a good 30 to 45 minute preheat. The other important thing is to make sure the batter doesn't sit around before going into the oven. Since there isn't any wheat, or other gluten-containing flours to give this cake structure and strength, the baking powder and the whipped eggs whites are your main structural ingredients. Both of them, especially the egg whites, start to lose their strength once mixed into the batter. It might even be a good idea to not start mixing until your oven has already been preheating for 20 to 30 minutes, so the second that your egg whites have been gently folded into your batter, you can pop it right in the oven. These tips should help make your next cake as pretty as it is delicious! Annabelle@KAF

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