I recently bought a Kuhn Rikon push pan, and have used it to make about four different cakes, including ones I had previously used. They included a sponge cake and a chocolate butter cake. //Every// cake I have made using this pan has sunk in the middle, some quite badly. They also have a weird pattern in the middle that looks like a belly button, and the sponge cake had strange patterns at the side that look like the dough couldn't climb the sides and fell and swirled back down.
I did not have this problem previously. I have not done anything radically different that I know of. I feel the pan (which I otherwise like) is the cause. Is there something else I should suspect? I find the pan to be extremely slick.
(I probably should do a side by side comparison but really don't want that much cake at one time.)
Any ideas on how to remedy this?