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Thank you so much I will try all of the above...this is a great way to get advise.. Eileen.

I know very little of the flours sold in Canada, but I do know that flour sold in Britain comes from all parts of the world.

Manufacturers are required to state the protein content of flour on the packet, which may help when buying. Generally, flours range from soft to hard - soft being used in things like sponges, and hard being used in bread and pasta products.

It would help if you describe the problems you are having?

If it's about rising, then double sifting as advised above should help.

Other issues could be: getting enough air into the egg mix; using fresh raising agents, and correct amount; using a good recipe; getting the ingredients mixed as required and into the oven swiftly at the right temperature; the right size of tin.

If your oven is faulty in any way, then it's most likely to show up when baking sponges.

Have you tried replacing all your ingredients with fresh, particularly any raising agents, and if possible, baking in another oven – perhaps a friend’s oven?

Hi Eileen, I very often use plain flour in my canadian recipes - are you using cup measures or weighing it? Try replacing two tablespoons of flour with two tablespoons of cornflour in two cup measures, this might help. I don't think the expensive flours are necessarily better than the cheap own brands, just sift them a couple of times.
Karen