They do spring back, but then sink!! Well, at least I know the recipie is ok. Most times I make double the mixture, and make 1 big cake, and the fairy cakes. Could I be putting too much in the tin?
Beef Wellington looks delish--must try that sometime.
Just coming up to noon here, and we are back to grey drizzle. Last night watched the Golden Globes, which was more entertaining than most awards shows. Tina Fey and Amy Pohler did a good job of hosting, and Adele won for best song-Skyfall.
Then it was time for Downton--poor Edith, can't catch a break. That was brutal.
So I had square eyeballs after that. And so to bed.
Could be- perhaps try to just half fill the tin and see what happens the only other thing that makes cakes sink is using too much baking powder but your recipe didn't mention baking powder.
Becks- why add milk? If you are using large eggs as well then will be too wet & it will sink!
I do 4oz SR flour + a bit (say half teaspoon baking powder), 4oz marg/butter, 2 eggs (usually medium in this house, but large ok) but I dont add any milk. Zap in processor & into 2x 6ins tins 18-20 mins 180C.
Sorry non metric. Used that recipe for yrs. Cake done when mixture just coming away from sides of tin, springs back with slight finger prod! very technical here
Medium eggs fine. Like I said I still think your mixture was too wet. Butter tends to make a 'firmer' mixture IME than say stork/blueband type margarines.
Anyway, all is not lost. Have you still got the cake you did? Flat, sunk cake excellent trifle sponge! ok a bit cold outside, but why not? J.
I don't add milk either. I use 2/3 eggs. You can weigh the eggs then add the same weight of marg (I use Stork), sugar (caster) and SR flour.
I cream together the marg and sugar until the mix is more white than yellow. Then add eggs a bit at a time, with a bit of the flour if it looks like it may curdle. Then fold in rest of the sifted flour, in a couple of stages, not all at once.
I use 2 sandwich tins.
I have oven at about 180C and it is a fan. I look at it at about 20mins ish and then decide if it needs longer- until springs back when gently pressed, as Jo says.
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Hello, all--you have been busy on here.
Beef Wellington looks delish--must try that sometime.
Just coming up to noon here, and we are back to grey drizzle. Last night watched the Golden Globes, which was more entertaining than most awards shows. Tina Fey and Amy Pohler did a good job of hosting, and Adele won for best song-Skyfall.
Then it was time for Downton--poor Edith, can't catch a break. That was brutal.
So I had square eyeballs after that. And so to bed.
Did you make your scones?
PamLLx
No, I made the cake instead seeing as you all said it was okay to use normal sugar. Jess didn't want scones.
But will make them this weekend instead. 
Becks- why add milk? If you are using large eggs as well then will be too wet & it will sink!
I do 4oz SR flour + a bit (say half teaspoon baking powder), 4oz marg/butter, 2 eggs (usually medium in this house, but large ok) but I dont add any milk. Zap in processor & into 2x 6ins tins 18-20 mins 180C.
Sorry non metric. Used that recipe for yrs. Cake done when mixture just coming away from sides of tin, springs back with slight finger prod! very technical here
Any help? J.
I don't know why milk jo!
It was in the recipie book! 
My eggs are medium.
Medium eggs fine. Like I said I still think your mixture was too wet. Butter tends to make a 'firmer' mixture IME than say stork/blueband type margarines.
Anyway, all is not lost. Have you still got the cake you did? Flat, sunk cake excellent trifle sponge! ok a bit cold outside, but why not? J.
I still cut it in half, jammed it, and ate it!!
I wouldn't waste it! 
Well thankyou both, my lovelies. Will try half filling my tin like Pam said, and no milk.
I cream together the marg and sugar until the mix is more white than yellow. Then add eggs a bit at a time, with a bit of the flour if it looks like it may curdle. Then fold in rest of the sifted flour, in a couple of stages, not all at once.
I use 2 sandwich tins.
I have oven at about 180C and it is a fan. I look at it at about 20mins ish and then decide if it needs longer- until springs back when gently pressed, as Jo says.
If using weights of ingredients rather than weight of eggs I would say 4oz/100g to 2 eggs, like Jo, I don't tend to add baking powder though.