I have made a genoise sponge cake three times now. Every time when I take the cake out of the oven, it always sinks a lot. Like, as soon as I flip it onto the wire rack, the bottom falls about halfway. I know it won't really affect the taste or anything, but is there a method for preventing this? I know some bakers let their cakes cool in the oven, but won't that dry out the cake?
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