Recipe for Fluffy and soft Victoria Sandwich Cake?

medical

pls how do i get my victoria sandwich cake to be really soft and fluffy?
all suggestions welcome

ta
medical

comping_cat

http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=513119
Here is a recipe, make sure your oven is hot before you put the cake in and dont keep opening the door, dont know if that will help.
Catherine x

Skintmama

My technique is to do a variation on the All in One sponge.

I cream the butter and sugar together until soft and whipped by machine. Then I add the flour and eggs and combine briefly. I leave out the extra baking powder as that can be drying and I don't find it is needed. Then make sure you don't bake them too long, they only need to be just firm in the middle. If your fingers feel resistance when you press very lightly in the centre they are done.
HTH

squeaky

There's a bullet proof recipe and instructions on the be-ro website too. Click on Recipe Inspiration and then follow the menus


http://www.be-ro.co.uk/index.asp

ivyleaf

Squeaky, should there be a hyphen or something in that website address? When I used the link it came up with a firm called Berolina!

apprentice_tycoon

if the cake comes out of the oven a bit 'crusty' you can soften it by covering it with a cloth to keep the steam in to be re-absorbed

Trow

yes, it should be www.be-ro.co.uk

squeaky

ivyleaf wrote:

Squeaky, should there be a hyphen or something in that website address? When I used the link it came up with a firm called Berolina!

Yep. Sorry I've corrected it.

http://www.be-ro.co.uk/index.asp

ka7e

My Gran and Mum were/are famous for their sponge cakes. Their recipe was to weigh the eggs first and weigh out exactly the same amounts of sugar, fat and flour. The most important thing is to cream the sugar and flour for longer than you might think necessary! Most fats will lighten to pale cream or white when thoroughly beaten - if the mixture is still yellow, it's not been beaten enough and hasn't got enough air in it. Quickly beat in eggs and gently fold in flour (slowest speed on electric mixer). Don't overmix at this stage or you "knock" the air out again. Gently spoon into baking tins but don't spread it around or flatten it, the mixture will level out as it warms.

stressedoutmumof1

Do you weigh the egg in it's shell or not! I know it probably seems obvious - but I'm having a blonde day!

Josie_Jump_3

I use Deilas all-in-one sponge cake recipe and also add a bit of butter milk which helps moisten the sponge. Since finding buttermilk in asda my sponges have been delicious, light, soft & fluffy. I don't do anything technical just whack everything in a bowl, give it a good mix with my hand mixer and pop it into the oven.