Please can i have a basic sponge cake recipe? Mine keep collapsing.

[Idrankthechristmasspirits]

If any of you can help i'd be really grateful. I need a recipe that won't collapse when it cools.

Mine look fab in the oven but when they've cooled they turn into chewy horrid sunken things.

please help me before my kids disown me.

my best tip is: DON'T OPEN THE OVEN UNTIL IT'S DONE. use a timer.
mine used to sink all the time.

I make HUGE ones because there are a lot of us...

400g each butter (PROPER butter not marge), SR flour (again a brand not shops own, something like BeRo), sugar and 6 eggs (large), teaspoon (heaped) baking powder

Throw it all into food processor and blitz on high for a few minutes

Into baking tray 12 x 16 then oven at 190/200 for about 35/40 mins until knife comes out clean

Not being rude, but most sponge recipes are much of a muchness, so it's more likely that you're doing something wrong. As purplemonkey said, don't open the oven too early and also check that it's properly cooked by pressing the top lightly - if it's done it will spring back, if not, it will stay de-pressed.

No no! I know i'm doing something wrong and i need help! Am not offended by good advice.

Will try ilove's recipe and will use timer and check springiness.

Thankyou everyone, much appreciated. My relationship with my children may have been saved.

Delia Smith's basic Victoria sponge recipe always works for me. Don't open the oven early and the pressing of the top will help.

Personally, I woulnd't worry too much about buying branded flour, I always use value and it always comes out brilliantly. Try and get the freshest eggs you can though, I do think this helps them rise better.

Let us know how it goes!

What is the size of your cake tin.

For an 8 inch, I do 8oz of flour, butter, and sugar and 4 eggs.

If you listen to the cake before you take it out you can hear it cooking (or not if it is cooked.) Sounds like little bubbles. If you can hear that then pop it back in for a few more mins.

For a small Victoria Sponge (7 inch round tins) weigh two eggs and add same amount of SR flour, margarine or softened butter, caster sugar, 1 tsp vanilla extract + 1tsp baking powder. Whisk for a couple of minutes.
For 8" round tin use 3 eggs.
For square tins, use 3 eggs for 7" and 4 eggs for 8"
If they collapse you have probably got the oven on too hot. Turn it down a notch and your cakes are more likely to cook through.

I love you all. I made choc chip bars and fairy cake thingys.

Followed the huge recipe above, DID NOT open the oven and used a timer. My sponge was a fluffy haven of lightness.

Many thanks everyone.