Why do my fairy cakes fall flat??

[multitasker]

Am beginning to wonder what I'm doing wrong. I use the basic 4/4/4/2eggs. Maybe a touch more b.powder? Have kept the eggs out of the fridge last night to see if that helps. Any tips/suggestions/secret ingredients would be appreciated.

I've always done Delia Smith's all in one sponge and never had a problem. You can use it for any size cake by varying the amounts and the cooking time. It's probably on her website

I always add a teaspoon of baking powder too.

Other than that make sure you incorporate as much air into the mix as possible.

You're not opening the oven door at all during cooking are you?

My recipe is from Nigella Lawsons forever summer & always works well:

250g self-raising flour/ soft butter/ caster sugar
4 eggs (not straight from fridge)
1 teaspoon sunflower oil
2/3 tablespoons milk (as needed)

margarine is better than butter for a light cake - I always use stork.

I always use the electric whisk to get lots of air in.

I am guity of opening the door...
What about sugar Scothishle?

I've got sugar in my recipe!

Don't open the door!!!

That'll be the problem then

Don't open the door until the time is almost up.

Sorry - Can't read this morning - doesn't bode well for the mornings baking I've planned

New packet of self-raising flour?? might be a dud batch

go back to basics and do proper victoria sponge creaming sugar and fat then slowly adding egg

I use the food processor.

I make novelty cakes etc, so the sponge HAS to rise otherwise I'm there making them all day until they're perfect.
I always use an electric whisk, and replace 1 oz of self raising flour with corn flour. I use 1/2 tsp of baking powder and 1/2 tsp of bicarbonate of soda, and a tiny pinch of salt.

Am wondering if the f/range eggs gave them their yellowish colour. Still didn't rise very much. I'm using a hand held mixer so maybe I do need to go back to creaming etc by hand. And I forgot about the corn flour....
Anyway I'll put a dollop of icing on them later and I do think they will be ate.

I use the Annabel Carmel smartie fairy cakes reciepe but miss out the smarties.

2 eggs
4 oz sr flour
4 oz marg
4 oz caster sugar.

No b powder.

Just add choc chips.

Mmmmm

Made a double batch yesterday and not many left now.

I don't use corn flour either and mix by hand. We use Stork too.

My MIL tells me that you can mix all the other ingredients in a mixer but when you add the flour you should do this by hand and fold it in so that you don't knock out air. She swears that this is how she gets nice fluffy cakes.

I seive the flour about three times and use baking powder and plain flour rather than self raising.

And definitely don't open the oven door until it's time!!

I will cream, add eggs and then fold in flour - hopefully that should work better. Whats the ratio of b powder and plain flour needed?