I used the Guardian 'how to make the perfect sponge' recipe for a six layer cake with no dowel recently- it held up fine and was a good texture. I did assemble and decorate the same day we ate it though.
First of all the cakes don't sit directly on top of each other so no cake needs to take the weight, you use cake dowels for support. A light fluffy cake usually doesn't suit purely because if it's a fatless sponge or will be baked a day or two before eating it will dry out, a slightly denser more moist cake lasts better.
Hi, I wondered if anyone had a brilliant sponge recipe that was moist and fluffy, but firm enough to be used for a multi-tiered cake. I don’t think my go-to sponge will take the weight well, but I’m worried about ending up with a dry sponge, would love your tried and tested recipes.