A traditional egg sponge uses only plain cake flour, caster sugar and fresh hens eggs. Nothing more or less. The method requires grease free utensils and skill. Whip the eggs to a soft peak with the sugar, adding a about a quarter of the sugar at a time. When fully whipped, treat gently or you will knock the air out. Gently fold the flour into the egg/sugar mix until just cleared, don't over do it. Gently pour the batter into the prepared cake tin(s) and let it settle of its own accord. The tins should be greased and then a small amount of flour shaken around then to cover the grease. Knock out the remaining flour. Bake straight away at 400 degrees F for about 20 minutes. Test by gently pressing on top. If it springs back, it's done!
If you bump in the kitchen and move around too much the cake will fall. If you open the oven too much it will fall also. Try using less sugar.
The best sponge cakes in my experience use both baking powder and folded in, whipped egg whites as leavening. Sifted cake flour, instead of all-purpose, will also lighten them quite a bit. Baking powder can go stale, so always check the date before using.
There are a lot of factors. It would be helpful to see the recipe.
You could be using the wrong amount of baking powder, or nun at all
Are you using self rising flour
Your oven may be the wrong temperature.
SOURCE: un even cooking model #790.92314301
Generally, most units are properly calibrated at the factory. Get an oven thermometer for a few dollars at Ace and place it in the oven and run it at a particular temperature...say 350. If the thermometer is off more than about 15 degrees after warm up and stabilization...another 10 minutes, most manuals have a way of altering the thermostat settings to compensate.
SOURCE: when I cook my Victoria sponge cake it does not rise is my oven
Well, your temp seems about right, but you may need to experiment. A good thermometer helps in gauging temp, ovens are notoriously inaccurate. All oven are different, but it is usually recommended to go down 25 (15C) degrees from the recipe if you use convection. The type of pan you use has an effect. Glass needs to be 25 degrees less, and nonstick/dark pans brown faster than the insulated type. Make sure that you fully preheat as well, or the bottom may burn. Other than that, convection cook times are less if the bake time exceeds 15 or 20 minutes. Thanks for your question, sorry I can't give a more precise recommendation.
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If there is any trace of greasy substance it will fall. Make sure that the bowls are grease free. Also, once beaten, it cannot sit around. So you must prepare the pan ahead of time so that you can pour the batter immediately into the pan and then into the oven. Sponge cakes are delicate so now vibrations around the oven either.
So right. It goes for meringues too. Always scald the mixing bowl and whisk with boiling water before use for sponges etc. Then invert the bowl on a grease free cloth and let it dry naturally. If you wipe it with the tea towel, you’ll contaminate it.
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