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Sponge Cakes

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  • Rikki
    Rikki Posts: 21,625 Forumite
    Some of the hydrogenated margarine spreads are totally unsuitable for baking, although I'm not sure about Flora. I only ever use real butter, although I have used Stork marg in the past at a push ;)

    I use butter or stork but never any of the others.eg I can't believe,flora etc
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  • Chipps
    Chipps Posts: 1,550 Forumite
    Part of the Furniture 1,000 Posts Photogenic Combo Breaker
    I have found that rubbing the marge/butter (not low fat spread - baking marg or stork is ok) into the sifted flour by hand tends to make a lighter sponge than using the mixer - perhaps I overdo it with the mixer.
  • Bossyboots
    Bossyboots Posts: 6,757 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    Flora is definitely fine for sponges as it was changing to this that gave me the results I now have. I only made one change at a time and it was the Flora that made the difference. I use the all in one method, not creaming.
  • squeaky
    squeaky Posts: 14,129 Forumite
    10,000 Posts Combo Breaker
    Math:

    That makes two of that are lucky then. Or maybe we're just not picky :)
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  • cheekymole
    cheekymole Posts: 3,417 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    did you bake in the centre or top of the oven? Centre's better and alwayscheck before stated cooking time
    I haven't got one!
  • windym_2
    windym_2 Posts: 5,261 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    Delia will tell you (until shes blue in the face) that you must use the right size sandwich tin for the recipe. If it says 7inch round, then you must use that.

    Also remember that for cooking, just add what you fancy. But baking requires strict ingredients and even stricter measuring.

    HTH.
  • scuzz
    scuzz Posts: 1,995 Forumite
    Do

    6oz self raising
    6oz caster sugar
    6oz marg
    3 eggs

    Sieve flour - from a height if poss (i sieze sugar too just to be sure)
    Add everything else - butter in knobs - and whisk till smooth

    Grease cake tray and bung in the oven 180C for about half an hour. Test by lightly touching the top, it should bounce. To be ultra sure, gently insert sharp object. If it comes out clean it's done

    I've never had a heavy cake doing this
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  • nabowla
    nabowla Posts: 567 Forumite
    I use the same recipe but not quite the same mixing method. I start by creaming the sugar and the marg, then beat in the eggs. (using a machine for both steps). Then add flour - sieved - and fold in using a wooden spoon. Apparently folding the flour in by hand rather than by machine helps to keep more air in the mixture. I've never had a duff sponge since I started making them as a small child (apart from the one that accidentally ended up being made with plain flour instead of SR!!!!!)
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