Gracious, such heartbreak over cake! Whipping the eggs to the right consistency, is everything. White peaks glistening like a snowy mountaintop. Ensure they're room temp too, and don’t let sugar bully them into collapsing. The art is in the eggs.

Check if your flour is too heavy or maybe you need a mix of different types. Sponge cakes can be picky eaters too. They like the fancy stuff.

Reminds me of my grandma's super-secret pancake cake. It was supposed to be a fluffy sponge too, many eons ago. I think she eventually figured out her oven had hot spots. Do you rotate your pan halfway through baking?

It sounds like you deserve a 'flatter' on the back for trying, haha. Just kidding! But really, are you at high altitude? That can wreak havoc on baking recipes.

I'm sorry to hear about your cake tragedy! In my experience, three things are crucial for a good sponge cake: the quality of the eggs, the sifting of your flour to incorporate air, and the folding technique to preserve the egg structure. Overbeating can deflate the batter, as can underbeating. Additionally, the freshness of your leavening agents cannot be overstated - check the expiration date on your baking powder!

LOL, looks like gravity won this round. Next time, try not to let it fall from orbit. 😂

That sucks! But hey, we've all been there. What brand of baking powder did you use? It might be old or not reacting well if it’s a no-name brand. And be gentle when you fold in the flour, no deflating that precious air ya know?

Did you check your oven temp with an oven thermometer? Sometimes the dial lies lol. Also, make sure you're not opening the door to peek, it drops the temp and messes up the rise.