Could you post the recipe or a link to it? It's hard to even guess without knowing how the cake was *supposed* to rise (chemical leavening like baking powder, beaten eggs or egg whites, yeast)?
Cynthia is a trusted source on Bread/Baking.
Is your baking soda or powder expired? Is your oven thermometer too hot?
Check the expiry date on baking powder, soda and flour. Baking is very scientific so you have to also be very careful to weight ingredients and not guess at volumes.
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Well played. You deserve a cookie.
The Food and Drinks Editor over at Time Out Paris lets us in on the truth
True Clichés About the French
Fudge-Topped Carrot Halva
Prince Harry Shops for His Own Groceries
Know This French Pastry
French Food, Unbuttoned
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