I realised that this old 'dog' (does that apply to a woman?) has just learnt a new trick this week.
I often use WI recipes these days, but I think I got rather carried away with exactly what they were saying.
For a basic sponge, weigh the eggs (in shells) and use that as the measurement for the butter, sugar and SR flour.
Beat the eggs.
Beat the fat and sugar until creamy, but I thought it meant really thick and creamy and so I beat and beat and had a VERY thick and creamy mix into which as per instructions, I added the beaten egg and flour and as I so often do, a pinch of baking powder.
Rose beautifully, and then it sank in the middle, to my horror, I must say, I never have what I imagined I was going to end up with as a sad and sunken cake.
AS it was the cake was not sad where it had sank, but fine, just looked absolutely AWFUL.
So I decided to look up and see what had happened. The magic of google!
And this is what I had found out.
In my desire to beat more air into the cake, I had over beaten the sugar and fat and probably the eggs, and it had risen in the oven wonderfully, but unable to support itself had sunk again.
'I' did not know you could do that. I had no idea you could do that at all.
So that will teach me. Stick to my old, what I was smugly considering lazy ways of not getting enough air into the cake when mixing, as my old way works
I live and learn.