Why does my sponge cake always collapse

A. There are lots of reasons why a cake doesn't turn out quite right, but remember never to open the oven door until the cake is at least three-quarters way through cooking. Sending in a rush of cold air as the cake is cooking usually leads to it collapsing.

Q. What are the top tips for making the best sponge

A. Make sure you use the correct sized tin for the cake you're making. Weigh your ingredients, use proper cooling trays once the cake is cooked, and in your recipe, make sure your butter is very soft, the eggs are large and always pre-heat your oven.

Q. How do I know if it is cooked

A. Most people stick a skewer in the centre of the cake, and if it comes out clean, then it is cooked. Also lightly press the centre of the sponge with your fingers, and if the cake springs back without an impression, it's cooked; if not, give it another five minutes.

Q. Should you line baking tins, and if so, how

A. It's important to line them with non-stick silicone paper (known as baking parchment), which gives the cake some protection, but also makes it easier to remove it from the tin. Line the baking tin by taking a strip of greaseproof paper slightly bigger than the circumference of the tin. Fold it back and snip at angles up to the fold. Press the paper around the sides so the snipped edge overlaps the base of the in. Cut a circule out, using the tin as template, to fit over the base.

Q. How do you make a Victoria Sandwich

A. This is a classic sponge, filled with jam and cream, or add some strawberries to the filling as they're in season. Take:

6oz (175g) self-raising flour

1 rounded teaspoon baking powder

3 large eggs

6oz (175g) butter, softened

6oz (175g) caster sugar

Put the flour and baking powder in a sieve and sift into a mixing bowl. Add all the other ingredients to the bowl and use an electric hand whisk, so you have a smooth mixture. The mixture should gently drop off the spoon - if it's heavier than that, add a few drops of water so you get the right consistency.

Divide the mixture between two tins and place in the centre of a gas mark 3, 325F (170)0 oven, and bake for 30 minutes. When they're cooked leave them in their tins for five minutes before turning out onto cooling racks. When completely cold fill with raspberry jam and whipped cream and lightly dust the top with sifted icing sugar.

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By Katharine MacColl