i want to make a cake like i just bought, so soft that the sponge just falls apart???

nettles77

how do i do it/. what best flour for baking with? many thanks.

zippychick

Hi! I would use a basic victoria sponge base.

Weigh eggs - 2 or 3, in shells. Weigh out equivalent in butter, sugar and SR flour.

Cream the butter and sugar until white and fluffy.

Add egg at a time, mixing in well before adding the next

Fold in flour. Put in a teaspoon of vanilla extract, teaspoon of baking powder and enough milk to make to a dripping consistency but quite thick. Maybe a few tablespoons.

Put in two greased tins, and cook at 180 for approx 20/25 mins until a skewer inserted comes out clean. DOn't check before 20 mins.

Once cool, Slather on jam and fresh cream (or buttercream or just jam). Sprinkle with icing sugar .Result.

Or follow this .

My recipe works perfect for me every time though.

aliadds

If it was a Victoria sponge...weigh the eggs in their shells then add an equal weight of margarine, caster sugar and SR flour.Oh and a tsp of vanilla extract! I just use value flour but McDougalls do make a sponge flour. I think if you don't want to use own brand flour...McD's is best. I just mix it all together with a hand mixer and divide between 2 tins!
The other alternative is a fatless sponge but I'm not very good at them!:o

nettles77

thanks very much, when i make mine it never turns out as soft as this but then again i only use tesco flour, must try mcdougallas. thanks again

zippychick

nettles77 wrote: »

thanks very much, when i make mine it never turns out as soft as this but then again i only use tesco flour, must try mcdougallas. thanks again

I use tesco value SR flour

Jojo_the_Tightfisted

The key is incorporating air, air and more air into your recipe.

Put the oven on before you start, so it is at the perfect temperature when you are ready to put the tins in.

The creamed butter and sugar should be fluffy like a cloud.

Sift the self raising flour from about chest height into the bowl. Fold in with a metal implement rather than bashing it about with a wooden spoon.

Put it in the oven and don't open the door before time's up, as it could collapse. As zippychick said - not before 20 minutes.

Listen to the cake when you get it out - it should sing to you - I know that sounds mad, but if you can't hear your cake, it's not quite done yet. Test it with the skewer just to be sure.

Let it cool slightly before turning it out of the tin onto a rack to cool fully.

Enjoy!

charliee_3

what sort of cake was it, it might be more of an angel/ madeira cake mix than a victoria sponge mix that you need?

frostyspice

The McDougalls Supreme Sponge Flour makes a positive difference; I can definitely recommend it!

JayJay14

Just a suggestion but a lot of bakers use a genoise sponge which is very soft. I used this last year for DD's birthday cake.

http://www.bbc.co.uk/food/recipes/database/genoisesponge_338.shtml

McKneff

Cant do with all this weighing eggs etc.

8 oz flour
4 suger
4 marg
4 eggs
milk
chuck it all intogether, mix.

Split between 2 sponge tins

Job done, brilliant victora sponge.
sandwich with jam
dust with icing sugar

Enjoy

Kazipoo

My recipe is with McDougalls sponge supreme, it makes a real difference....

6 oz Sugar
6 oz Marg
3 Eggs
6 oz SR Flour

With mixer, cream sugar and marg til lighter in colour and fluffy looking, add eggs, beaten and one at a time, gradually add flour, still whipping with mixer. Seperate between two cake tins. Fill with gorgeous buttercream and jam.... job done!!