in search of a cake top

I am on a quest to make a cake that does not collapse in the center. In
the process I am reading all about baking powder and baking soda. I
have seen one forum post detailing all the reactions that take place
between leavening agents in cookies, and another asking if you can
substitute regular soda for baking soda (okay, I guess I am not clueless).

My cake is in the oven right now, and in an effort to keep it domed, I have
quarantined myself to the couch and away from the oven door--a flash of
cold air can also sink your cake.

Gluten Free Cake (generic batter, add flavorings as you see fit)

1 c tapioca starch
1/2 c garfava flour
1/2 c brown rice flour
1 t baking powder
3/4 t xanthan gum
1/4 t salt

1/2 c olive oil
1/2 c yogurt
1/2 c agave nectar
1/2 c coconut sugar (sub regular sugar)
3 T water
2 T flax seed meal
1 t vanilla extract

bake at 325, do not open oven door for at least 30 minutes! (I baked it for 32)




The cake worked! It held its shape enough for me to cut it in half, so I filled
it with a mix of fresh homemade ricotta cheese, cherries from the farmers'
market, lemon juice and coconut sugar. Shortcake a go go, but I'm too tired to
try it!