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This could be a gluten issue. Gluten provides structure, so, when a cake lacks it, it will have a tendency to collapse.  Gluten also traps liquid, which might explain the greasy bottom.

 

Your lack of gluten could be coming from two factors:

 

1. The UK doesn't have super strong flour, but there's a decent chance that British self rising flour might be a titch stronger than the self rising flour you're finding in New Zealand.

 

2.  British water is considerably harder than New Zealand water. Dissolved solids are critical to gluten formation.

 

As to why the chocolate cake recipes are working, while the pound cakes fail, fat is a power gluten inhibitor
 

https://www.huffpost.com/entry/shortening-origin-name_n_6100162#:~:text=Shortening got its name because,softer%2C more crumbly baked good.

 

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Shortening got its name because of what it does to flour. Introducing fat into baked goods interferes with the formation of the gluten matrix in the dough. As a result of its interference, gluten strands end up shorter which in turn creates a softer, more crumbly baked good.

 

Both of her chocolate cake recipes have less fat than the cakes you've seen with sunken middles.

How certain am I that it's a gluten issue?  Maybe 95%.  If you can, get some stronger flour and some harder water and give those a try.

 

What butter are you using? Is it a higher fat European style butter?

 

How long are you mixing for?  Are you being careful to mix just enough to combine and no more?  Another thing you might play around with is a slightly longer mix- but not too long or the gluten will start to break down.

 

Edit: I did a little digging and found this:

 

https://thegreatbritishbakeoff.co.uk/recipes/all/mary-berry-victoria-sponge/

 

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Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop.

 

and this

 

https://thehappyfoodie.co.uk/recipes/very-best-chocolate-fudge-cake/

 

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Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter.

 

She folds the flour/cocoa into the wet ingredients in the Black Forest Gateau- but that's only got the fat from the eggs- and a trace amount of fat from the cocoa.

There's a chance you might find success by merely beating the pound cake recipes like she does with the Chocolate Fudge batter. But I'd also look at your flour and your water.

This could be a gluten issue. Gluten provides structure, so, when a cake lacks it, it will have a tendency to collapse.  Gluten also traps liquid, which might explain the greasy bottom.

 

Your lack of gluten could be coming from two factors:

 

1. The UK doesn't have super strong flour, but there's a decent chance that British self rising flour might be a titch stronger than the self rising flour you're finding in New Zealand.

 

2.  British water is considerably harder than New Zealand water. Dissolved solids are critical to gluten formation.

 

As to why the chocolate cake recipes are working, while the pound cakes fail, fat is a power gluten inhibitor
 

https://www.huffpost.com/entry/shortening-origin-name_n_6100162#:~:text=Shortening got its name because,softer%2C more crumbly baked good.

 

Quote

Shortening got its name because of what it does to flour. Introducing fat into baked goods interferes with the formation of the gluten matrix in the dough. As a result of its interference, gluten strands end up shorter which in turn creates a softer, more crumbly baked good.

 

Both of her chocolate cake recipes have less fat than the cakes you've seen with sunken middles.

How certain am I that it's a gluten issue?  Maybe 95%.  If you can, get some stronger flour and some harder water and give those a try.

 

What butter are you using? Is it a higher fat European style butter?

 

How long are you mixing for?  Are you being careful to mix just enough to combine and no more?  Another thing you might play around with is a slightly longer mix- but not too long or the gluten will start to break down.

This could be a gluten issue. Gluten provides structure, so, when a cake lacks it, it will have a tendency to collapse.  Gluten also traps liquid, which might explain the greasy bottom.

 

Your lack of gluten could be coming from two factors:

 

1. The UK doesn't have super strong flour, but there's a decent chance that British self rising flour might be a titch stronger than the self rising flour you're finding in New Zealand.

 

2.  British water is considerably harder than New Zealand water. Dissolved solids are critical to gluten formation.

 

As to why the chocolate recipes are working, while the pound cakes fail, fat is a power gluten inhibitor
 

https://www.huffpost.com/entry/shortening-origin-name_n_6100162#:~:text=Shortening got its name because,softer%2C more crumbly baked good.

 

Quote

Shortening got its name because of what it does to flour. Introducing fat into baked goods interferes with the formation of the gluten matrix in the dough. As a result of its interference, gluten strands end up shorter which in turn creates a softer, more crumbly baked good.

 

Both of her chocolate cake recipes have less fat than the cakes you've seen with sunken middles.

How certain am I that it's a gluten issue?  Maybe 95%.  If you can, get some stronger flour and some harder water and give those a try.

 

What butter are you using? Is it a higher fat European style butter?

 

How long are you mixing for?  Are you being careful to mix just enough to combine and no more?  Another thing you might play around with is a slightly longer mix- but not too long or the gluten will start to break down.