Can anyone help, I have tried numerous sponge recipes and methods and my cake wont rise. I have bought new tins etc but still end up with a flat cake.HELP.

Are you using baking powder (levure chimique)? If so, it may be stale--or, if you're adding a lot of acid juice (like orange juice) to the recipe, it can deactivate the baking powder. Another possibility is over-beating.

I have a super recipe. Weigh your eggs(3). Whatever the weight is use the same weight of margarine, sugar and flour(gateau flour). Cream fat and sugar, add eggs one by one, add flour and bobs your uncle you have a nice sponge. Cook at 180-200c. for about 20 minutes. The time may vary according to your oven. Good luck!

I use self raising flour. I do remember the egg weighing method now you mention it, I will give that a go.Thanks.

I sometimes over 'play' with my sponge cakes and that causes them to become very flat! Also I have found that keep opening the oven to check on them (which my kids love to do) does not help the rising process

I will be careful not to over whisk/beat.I am not off until a week on Thursday so I will have another go then.

Until i came out to live in France i could not make a sponge cake no matter what i tried,but since coming out here i have no problems,they are light and rise well,our French neighbours love them.I use the cheapest margarine,the cheapest gateaux flour and our own fresh eggs,works for me ,good luck with your baking.

Success at last I have just made an upside down rhubarb cake using the egg weighing method and even though I say it myself it was lovely.