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Sponge cake/traybakes

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bananaskin123 Thu 31-Aug-17 13:09:30

I've always used Stork and the all in one method in my Kenwood but what I have found is that the sponge seems a little too moist and after the cake has been transferred to a cake tin (I line the bottom with a piece of kitchen roll) it becomes quite sticky.
Today I experimented by using butter and using the creaming butter/sugar together, gradually adding the eggs then the flour. Much more time consuming and obviously not ready to eat yet. Just wondered if anyone has any tips on making perfect sponges/traybakes.
I'd love to hear any tips/tricks if you have any.

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