Sponge Cakes

Rikki

Curry_Queen wrote:

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

Chipps

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

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

Math:

That makes two of that are lucky then. Or maybe we're just not picky

cheekymole

did you bake in the centre or top of the oven? Centre's better and alwayscheck before stated cooking time

windym_2

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

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

nabowla

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!!!!!)