Sponge Cake Recipe

McKneff

Dont forget, there is an awful lot of crap in the shop cakes.

What recipe/ingredients are you using, what temp are you putting it in at.

Have you tried using a Fatless sponge recipe, I believe those are the lightest.
My personal is a Victoria sponge from the good old Bero Book.

cornishlady

hi ,i do alot of baking & get reasonably good results.cream the 8 oz marg/butter & 8 oz castor sugar till light & fluffy add 4 eggs ,one at a time if mixture should curde add a spoon of self raising flour taken from 8 oz .add the rest of the flour mixing well ,if you want add a few drops of vanilla essence &a drop of milk cook for 15 -20 mins
hope this helps


an electric hand mixer certainly helps

VfM4meplse

I've been baking cakes for years, and accepted long ago that they're never going to have the same feel as shop-bought cakes.

However, I have a friend who makes fabulous madeira cakes. She uses a standard recipe and a food mixer for a really light and airy result.

pearsoneys

DUTR wrote: »

Hope one of you budding chef's / home economists can help me.
I am trying to make a sponge cake from scratch however they never seem to come out as light and fluffy like the shop bought sponges or sponge cake mixture, the basic eggs, SR flour (or plain with rising agent), sugar ,butter/marg does not seem to return the same or similar results, what am I doing wrong or what is the secret for a shop light sponge cake?

whisk the eggs really really well before you add them.
i only do a basic recipe too and i use basic ingredients(literally- sains basics and stork for the butter)
i don't bother getting the sugar and butter too light but i do with the eggs. for me thats where i find the fdifference to be on a light or heavy sponge . good luck!

crazygirl

One trick I've found that works is to weigh the eggs (in their shells) and then add the same weight flour, butter and sugar. EG the eggs weigh 100g in total, then add 100g butter, 100g sugar & 100g flour.
Also, using a stand mixer such as a Kenwood Chef works brilliantly too, I've never had such light cakes.

DUTR

Thanks for all the replies, the recipie is the usual beat the castor sugar and butter add the eggs one at a time (sometimes whisked 1st), then add the sifted flour, some times I add a little water. Baking time is 20-30 mins.
Yesterday I used utterley butterly and weighed the two egg contents which was 97g so matched that with the fat and flour/sugar, I will get some pics up when I am on the home pc, I even tried with melted butter and some cooking oil on saturday , but if I| won't be able to match the shop type lightness then I will have to accept that

tanith

I actually think shop bought cakes are too dry a lot of the time, I prefer slightly heavier home made... much yummier... you should fold the flour in with a spoon not beat.. at least thats how I do it..

billieboy_2

I do an all-in-one recipe and add one teaspoon of baking powder to the ingredients. I find it's lighter if I use sunflower spread instead of butter. I use a Kenwood Patissier mixer and leave it mixing for a couple of minutes.

DUTR

Right then readers I have given this a 'final' attempt this evening, 100g of plain flour (ran out of SR) 100g utterly butterly 100g castor sugar and 2eggs oh and 3 teaspoons of baking powder (should have been two but too late)

Method, oven gas mark 5, whisked the eggs in a jug until frothy, beat the sugar and spread until creamed , whilst that was going sifted the flour and baking powder, then added the flour (didn't fold it in but just blended for a short time.
Then added the batter mix to a single greased tin (going to cut it this time) , into the oven for 20 mins still baking at present will let you know how I get on.

VfM4meplse

DUTR wrote: »

3 teaspoons of baking powder (should have been two but too late)

You may need find icing it conceals the slighly salty taste .