Whenever I try and make a sponge cake, the mix rises in the centre of the cake and far less around the edges, so I end up with something that looks like a mountain. What am I doing wrong? Any tips on the perfect sponge cake??

After you have spooned the stuff into the tin, make a well in the centre.
Then, when the cake rises, it will still rise higher than the centre, but as the centre always rises less than the outside, you will have a level cake.
On the other hand, you could just level off with a knife and cover the bald top with butter icing or cream!

Turn it upside down. The bottom is always flat, and the sticky up bit will flatten out on the bottom from having the weight on top of it.

You need to make sure that the sides of the tin are really well greased and floured - if the batter sticks a bit, then it hampers it when it tries to rise. But the middle will always rise more than the sides anyway.

I've tried that As the sponge starts to cook in the oven, the mixture "settles" even if I make a well in the centre.

Hi ,,i found this, hope its helpful

http://www.crazysquirrel.com/recipes...onge-cake.jspx

and this one

http://www.tellmehowto.net/howto/mak...ponge_cake_405

Maybe you are using too much flour. Weigh the eggs in their shells and use the same weight of SR flour, Fat and Caster sugar. You well get a slight rise in the centre but turning the cake upside down to decorate is a good idea.