Sponge Cakes

I am confident that I make a near perfect Coffee and Walnut sponge BUT it alway crumbles at the edges when removing from the tins. Please make suggestions to remedy thhis.

Do you prepare the tins well grease and flour the sides (Wilton cake release is very good) and line the base with baking parchment?
Do you leave the cakes in the tins for 5 minutes before turning out?

Hi there Doreen,
Have you already checked out a previous thread in the Cooking Forums? - "Crumbling Crust on Sponge Cakes".
There are lots of different theories as to why on there, so it is easier to refer you to that thread first, in case any of the listed possibilities ring a bell with you and your cake.

Some suggest it is caused by over-greasing the tin, or not enough beating to fully blend the mix.
Then some have suggested too high an oven temperature, or too much sugar in the mix - which I have found sometimes with mine. If none of these ideas apply, we will regroup and rethink! - a totally 'perfect' Coffee and Walnut is a thing of great beauty and you will be given all our encouragements to keep going by, all means possible! x

I grease both bottom and sides of the tins adding greased parchment to the bottom. The sponge iitself s a perfect texture. I do not have this problem with plain victoria sponges. Thanks for your input

grease both bottom and sides of the tins adding greased parchment to the bottom. The sponge iitself s a perfect texture. I do not have this problem with plain victoria sponges. Thanks for your input

Perhaps it could be a sugar issue then?

Slightly too hot an oven and a touch too much sugar can cause a crusted effect, even when the rest of the cake comes out beautifully fresh and moist? And, if it doesn't happen with your usual plain sponges, then we are back to the differences in ingredients reacting in a particular way with each other to create this effect.

My Nan always used to leave hers in the tin until completely cold too, as she reckoned that stopped the sides from crisping up.