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

SUESMITH_2

make sure everything is at room temp, very hard to cream fridge cold butter or marg. self raising flour

if i make an all in one sponge i chuck in an extra teaspoon of baking powder to make up for the fact that im not carefully folding the flour in (stork cook book tells you to do this)

System

i've used the McDougalls Supreme Sponge Flour a few times as i was curious to see if it made a difference and it does
i usually use value flour,but use the mcd's for special occasions!

Ches

I think you will find that a fatless sponge will be softer than the average victoria.

3 large eggs
3oz caster sugar
3oz SR flour
1/2 teasp baking powder

Pre heat oven gas 4. 350f/180c.

Seperate the eggs and put the whites in a large grease free bowl and the yolks in a seperate one. Add the sugar to the yolks. Beat the whites with an electric whisk until stiff. Beat the yolks/sugar until very pale and fluffy and they have thickened (If you do it this way round you don't have to wash the whisk in between). Using a metal spoon fold the egg whites into the yolks alternately with the sifted flour and baking powder. Put into 2 greased and bottom lined 7" sandwich tins and bake for about 20-25 mins or until they feel firm.

zippychick

I'll give that a go Ches. Never tried a fatless one before.:)

nettles77

where do you buy mc dougalls supreme as my tesaco doesnt sell it. thanks

miss_cupcake_2

I usually buy my Macdougalls sponge flour in Asda and I definitely finds it makes a big difference in my cakes