What is the best sponge for a birthday cake?

BaileyB

Hi,

I'm looking at making a theme birthday cake and have always been unsuccessful with my sponges.

I have used the 4/4/4/2 (flour, sugar, butter, eggs and a bit of baking powder) but it is a little soft for the stability i need. And for some reason always sinks 30% even when baked all the way through.

Again used a maderia recipe and found it far too dry.

What i would like it a simple recipe which can be coloured or favoured.

And not take hours to bake so dries it out.

thanks

AnnieO1234

Best thing I've ever, ever found and was told by a professional cake maker, is to use soya substitute butter (cannot remember it's name now) rather than butter or marg. It's especially good in chocolate sponge, keeps it light and just is unctuous! X

savetosave

Not very MSE but the Betty Crocker Devils Food Cake mix is really, easy, moist and always turns out well. I have a friend who doesn't usually bake and makes this for her kids birthdays as she is very creative with decorating, just not good with the making.

hannahsmamma

Is the spread you mean called 'Pure' comes in a white tub from Te**o?

BaileyB

I'm good at the baking, just can never get a perfect cake.

Thanks for the replies though

sooty&sweep

Hi
I use equal quantities of sugar to marg to self raising flour + tsp of baking powder. I add one egg per 2oz of other ingredients so if I'm using 8oz of sugar, marg & flour I add 4 eggs & milk to get to thick dropping consistancy.
So cream butter & sugar, fold in eggs & flour & milk to get right consistancy. Bake at 180
I use sunflower marg but I saw a prog recently with Mary Berry, Michel Roux junior & they taste tested cakes made with butter v flora & they all preferred the flora.

pennypusher

Try using solid margarine as opposed to spreads as it has less water content. You will get better results if you soften it up before you use it but it produces much better results than spread.

flea72

If you need a cake to hold form, it cant be too fluffy and light. You need a dense mix, so maderia cake is the cake of choice, rather than a victoria sponge mix