Why is my cake flat? I followed recipe correctly, and my OH suggests over beating......? Thanks!
I presume you have made classic sponge cake.
It is possible to overbeat a sponge cake and have a shallower and denser sponge.
It may be that you oven isn’t running at the correct temperature. It’s worth getting an oven thermometer to make sure.
I’m no sure if you have watched the cookery school
It’s also worth knowing that Delia’s classic sponge is not like the really deep cakes that you see everywhere now but the balance of sponge to filling is good.
It is also important that your butter is very soft (or spreadable), that your SR flour and baking powder is in date and that your eggs are large. I always use the largest eggs in a box of large eggs.
I hope that helps
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