I'm making a cake from an old receipe: 9eggs, 9spoons of sugar and flour each. I've followed the directions carefully and beat until the eggs become lighter incolor. I'm using a bundt pan (per directions)- the baking directions call for 10"@385' and deccrease to 380' (difficult I have a gas oven and a dial temp selector). Each time I remove the cake it collapses- I'm assuming the inc beating is to add air in the batter. similar to souffle. Does anyone have any suggestions what I may be doing wrong. This was my mother-in-laws receipe which she brought from Europe.