Any cake-bakers around? Why don't my sponge cakes rise?

[purpleturtle]

I have been making sponge cakes for over 20 years. They've usually turned out okay. However, since moving into this house I can't seem to get the cakes to rise at all. They taste okay, but they cook very quickly in the oven-supplied-in-the-house. Would a too hot oven be responsible for the sponge not rising? Is the mixture setting before it gets a chance to expand? This is today's theory, and I wondered what you thought...

I would think so.
I'd be tempted to cook them on a lower heat for a longer time.

Think I'll have to give that a go. I've already tried a lower temp, but it looks like I'm going to have to set this useless-piece-of-metal-pretending-to-be-a-cooker to GM1.

At least I didn't burn this one.

I'd get an oven thermometer tbh

also whack up heat beyond actual temp you want for 10 mins then lower it when you're putting the cake in

I only make one sponge and thats Marsladys Lemon Drizzle but I know our oven gets very hot and quick so I have to lower the temp for it.
Well the oven in the old house that is

Will have to try it out here!

I'm a bit scared the oven thermometer might be too depressing. Must admit to regretting renting a house that comes unfurnished but for kitchen appliances. Was very handy at the time, but I've come to the conclusion that our landlady was no cook. We've already seen off her washing machine, too!

have tried searching for marslady's infamous lemon drizzle cake recipe but to no avail. can anyone enlighten me, i'd love to try it

Docket!!!! Sorry to hijack but I have lost my mobile phone so can you e-mail me your numbers please?!!

hi beansprout, will do!

Pt -have you changed your method in any way, however small? Like keeping butter or eggs in fridge? using differenr cup to measure? Using a different tin? Buying larger sized eggs?

is you baking soda etc out of date?

did your last oven have a glass door? Is it gas or electric and what was your last one? Is it a fan electric oven?

I don't think I'm doing anything differently Kristina. Have used a whole variety of ovens over the years, but this one is really pretty poor. I think it must be that. In some ways I'm looking for a scientific explanation for my problem. Am I killing them by whacking them into a furnace?

think you're right - too hot means mix sets before rising.

I had the same problem changing from oven at old house (ancient, gas, diff shelves are different temps) to new house (shiny, electric, fan, thermonuclearly hot)
As a rule of thumb I cut everything down by 20-40 degrees and cook it for 10min less.

keep trying - at least it tasted ok!

Shall be continuing to experiment this week as have offered to bake for School BBQ on Friday. Dh won't complain if we have to 'dispose' of any more failures.

Thanks all for your advice. Was worried I might have lost my touch altogether!