Sponge Cake Recipe

mildred1978

VfM4meplse wrote: »

Is that the only difference between a Victoria sponge and a madeira?

Pretty much. The extra flour in a madeira makes it denser (hence my surprise at people apparently using it to make cakes lighter - it's scientifically impossible!).

I have added liquid glucose to a madeira before to keep it moister for longer, but only because there was a big gap between making it and using it.

Air_Cooled_75

JanB, Mary Berry now actually doesn't recommend using marg (not having a go, or read the whole thread) as she says the water content is unpredictable (I think, can't remember off the top of my head) I always used to use marg though as mum wouldn't buy butter I always use President butter for baking and have great results. I also beat the butter in the Kenwood for a while before adding the caster sugar. I'm a fan of weighing the eggs too. Never had a duff sponge that way.

janb5

No offence taken but I`ve used Clover for ages and it is good (* skulks away* ) All I can say is a chamber full of barristers and barrister clerks wolf them down every Monday with no complaints! I also like the deep sponge cake tin from Lakeland which makes the cakes significantly higher.

Btw I dont take offence at comments nicely worded!xx:beer:

janb5

I always appreciated this forum being gentler than some of the others but latterly some comments are very barbed and unpleasant. I dont comment for example when people cant write clearly or spell and it appears that now there are trolls who are keen to come out with nasty remarks whenever they choose.

Ah well there are other places to be rather than endure any more. I used to post a lot but wont bother anymore.

DebtFree2012

Not sure if I missed something on the above however just wanted to say pls stick around

I shall be making a birthday cake for my son who is coming up 2 and am making on in the shape of a hen. I have my ideas of how to do it - building it up from 2 round sponges and using icing to make the detail - moulding the head and tail.

Was just wondering if anyone's actually done this before or is no one as silly as me

Advice appreciated. Also if I make one sponge chocolate, maybe the bottom on which will be sat on fake hay - do I just add cocoa powder? Will hot chocolate type do or does it need to be the real deal? TIA experts

DF2012

VfM4meplse

janb5 wrote: »

I always appreciated this forum being gentler than some of the others but latterly some comments are very barbed and unpleasant. I dont comment for example when people cant write clearly or spell and it appears that now there are trolls who are keen to come out with nasty remarks whenever they choose.

Ah well there are other places to be rather than endure any more. I used to post a lot but wont bother anymore.

I think that would be a great pity, I've certainly appreciated your advice.

Has anyone tried liquid Stork? Many supermarkets have it on offer c£1 atm, it has a relatively long shelf-life so I would like to hear if anyone has had good results with it. Ditto TREX, which I'm not too sure about either at 900kcal/100g - but then you only need 80% of the quantity stated in the recipe as it has no water content.

Florenceem

VfM4meplse wrote: »

I think that would be a great pity, I've certainly appreciated your advice.

Has anyone tried liquid Stork? Many supermarkets have it on offer c£1 atm, it has a relatively long shelf-life so I would like to hear if anyone has had good results with it. Ditto TREX, which I'm not too sure about either at 900kcal/100g - but then you only need 80% of the quantity stated in the recipe as it has no water content.

I use Trex. Never tried the liquid stork.

VfM4meplse

Florenceem wrote: »

I use Trex. Never tried the liquid stork.

I think the Stork liquid might be new?

What kind of results do you get with the TREX? I'm looking for light and fluffy. I seem have have lost my touch when it comes to making cakes, I blame this on not making enough over the last 10 years.

VfM4meplse

DebtFree2012 wrote: »

Also if I make one sponge chocolate, maybe the bottom on which will be sat on fake hay - do I just add cocoa powder? Will hot chocolate type do or does it need to be the real deal? TIA experts

I'm no expert, but hot chocolate is fine if your DS just likes a vaguely chocolately taste - remember it will contain sugar and maybe whey solids so may result in a slightly sweeter cake - but I guess that won't be a concern if you're going to slather it with icing sugar!

If you want a genuinely chocolatey tasting cake I would go for an unadulterated cocoa like this, but appreciate that it's a bit pricey:

Florenceem

VfM4meplse wrote: »

I think the Stork liquid might be new?

What kind of results do you get with the TREX? I'm looking for light and fluffy. I seem have have lost my touch when it comes to making cakes, I blame this on not making enough over the last 10 years.

I only use Trex in pastry.