No matter what recipe I use to make any kind of sponge, the tops (or any exposed edges) always feel almost stale by the time they've come out of the oven and cooled. Is there anything obvious I'm doing wrong?
IME a slightly dry top is pretty normal for home-made sponges and muffins. After they've cooled and been in a cake box for a day, everything tends to soften up, however. I don't think you can compare the results from home-baking to the cotton wool textured creations you can buy in packets.
Thanks. Got to make a load now for DDs birthday party later, will just cover them in so much icing that nobody notices! Do you think it might be better in future to make them a couple of days in advance then