Aargh just attempted my first sponge cake and it hasn't risen at all!

[loolop]

Help! Any ideas why? Followed recipe exactly! It's DD's birthday on Saturday and so wanted to make her a cake!

oven temp up high enough? did you check it was cooked through before taking it out the oven? did you open the door while it was cooking?

self raising flour used etc?

What type of sponge? (ingredients?). Did you use self raising flour (not plain or something else unsuitable). Did you open the oven door before it was done? Was the tin too large - the mixture spreads out and covers the base and will not rise if spread too thin. Sorry if you are a real expert and offended by these questions.

If it was me I would make another identical one. If the replacement one rises then fab! If not sandwich the two of them together to make a more "normal" looking cake and cover it with icing.

did you use plain flour instead self-raising by mistake?

Alternatively, did you forget the baking powder or accidentally use something else like cream of tartar or bicarb? I have caught myself in the act of doing this this before - the boxes are exactly the same.

p.s. did it rise at all and then flop? Or did it not even rise in the first place.

Off to bed soon...

also, did you pre-heat the oven properly?

I think you need to type out the recipe!

Do you have a fan oven? I have this problem since getting one. The only solution I have so far is to make 2 and stick them toghther. must tie the kids up and bake more...

sponge is hard for novices

chocolate cake is better as even if it doesn't rise it'll be moist and fudgy rather than flat and biscuity.
try this one instead:

Preheat oven to 180C
Grease and line deep round cake tin or two 8" sandwich tins

In one bowl, mix:
1 Tblspn white vinegar
2 eggs
1/2 cup oil
1 cup milk
1 cup cold coffee (hot coffee will scramble the eggs) or orange juice

In another, big bowl, mix:
2 cups plain flour
1 3/4 (one and three quarters) cup caster sugar
half a cup of cocoa
1 tsp salt
2 tsps baking powder
1 tsp bicarb

Mix the wet ingredients into the dry and stir well until fully combined.
Pour into prepared tin and bake for 45 mins.
Leave in tin until quite cold then turn out.
If you did it in sandwich tins stick layers together with buttercream or Nutella.

readytopop, I have a fan oven and have never had a problem. you do need to remember to adjust the temp/time though. if you don't reduce the temp a bit then the top will cook too quick and it will look done but inside it won't be and it'll sink.

also, overbeating can make it not rise properly- were you using an electric mixer?

Hmm. I have a theory about sponge cakes and self-raising flour.

It may just be the rosy glow of nostalgia but it seems to me that in the 1970's, sponge cakes rose effortlessly with self-raising flour, and now they usually disappoint. I always have to add extra baking powder now to get a decent rise.

Could it be that self-raising flour used to contain some brilliant raising agent that has subsequently been banned due to suspicions that it caused cancer in mice or some such?

it's because the raising agent in it goes off quicker than modern women use it up

honestly

WI ladies' cakes always rise because they bake all the time so the flour is never elderly

"slam the door shut"

NO! Surely not? I always slam the door! How would that work then?

Right - have a 2nd attempt in the oven at the moment - have put in extra baking powder and mixed it less (by hand no electric one!) Don't worry lollipop am deffo no expert - tis my first ever attempt at making anything other than cupcakes!!

Def used self raising flour (bought today!) and didn't open the oven for 30mins - will see how this attempt turns out. God help me when it comes to icing and decorating it tomorrow!

On the plus side my flat as a pancake one does TASTE nice!!

Fingers crossed - it comes out at 11pm!

MrsBadger - will be reverting to your recipe tomorrow if this one turns out as disasterously!! Am soooo glad I attempted in tonight instead of tomorrow night other wise I would now be in tears sending DH to Sainsburys!

Oh and yes I do have a fan oven tried first one at 160 degrees for 30mins is that about right? Is in an 8 inch sandwich tin (is that what its called?)

Oh.

I was just going to be disciplined and go to bed and now I have to wait for your cake.

fingers crossed

Oven could be a bit hotter, I would do it at 180 degrees, ovens vary though.

DON'T EAT THE FLAT ONE!.

If this one is at all flattish you could sandwich them together.

Icing hides a multitude of sins, and you said yourself it tastes nice.

DON'T EAT THE FLAT ONE!.

If this one is at all flattish you could sandwich them together.

Icing hides a multitude of sins, and you said yourself it tastes nice.

sorry.

got a bit over-excited.

cake you see.

cadelaide SHE ALREADY STARTED TO EAT THE FLAT ONE!

Loved Mrs Badger's quote re the WI. I don't use much proper flour as dh has gluten free so I will remember that buying big bags is a false economy for the odd time I use real flour.

Re the oven door, slam away (if you wish) when you first put the cake in, but never slam if you open it for a peep. And don't open it for at least 20-25 minutes "just to check" when baking a sponge.

Oh oh oh oh this one has risen and the sides and sunk in the middle! I am doomed to buy a bloody cake! Am ridiculously upset over this really need to get a grip!

Don't panic. You can do it.

What recipe are you following? Can you post it up here? 160 degrees sounds a bit low. And an electric whisk would definitely help. Can you borrow one?