Sponge cake help please

[LakeFlyPie]

Have had second failed attempt and am getting pissed off with my inability to produce a sponge cake that isn't like a lead frisbee.

Have been given a foolproof recipe where you weigh the eggs and match weight with caster sugar, SR flour, marg and add 1tsp baking powder for 3 eggs used plus half SR flour weight of plain flour and milk added until dropping consistency.

The plain flour and milk thing sounded a bit unconventional to me and I would usually use butter instead of marg but was advised marg would be better (and possibly against better judgement went for Aldi's 'spread for baking').

Am using silicon moulds but don't think that's the problem as cakes seem golden and spring back after 20-25 mins, but when turned out are solid, dense and a bit flat instead of light, fluffy sponges.

All I want is a couple of reasonable sponges to make a monkey cake for DS2's 1st birthday party at the weekend, can anyone suggest where I'm going wrong and also give me a truly foolproof recipe.

I refuse to give in and buy one but don't think the local birds can take any more heavy cake

Plain flour? Where did you get this recipe from?

Right, listen...

You need

4 large eggs
8oz caster sugar
8oz stork margarine
8oz self raising flour
2 tsp baking powder

2 base lined 8" tins

Stop this nonsense of plain flour, milk, weighing eggs etc.

Oh and shove everything in the mixing bowl at once, whizz with the electric hand mixer, spoon into your tins, wack into the oven.

You do not need to use baking powder if you are using Self Raising flour. Are you doing the creaming method? Mixing Caster sugar and butter together and then adding other ingredients that helps to improve the texture of the cake. Also if you are using a kitchen machine rather than hand whisking that helps too! Good luck with your bake. :)

That recipe is a madeira cake, not a normal victoria-type sponge so it will be much denser and heavier.

Go with Bellavita's recipe and method - bake at 180 degrees in a conventional oven, 160 in a fan.

Brilliant, thanks everyone.

Bellavita, love the "Right, listen"

Third time lucky tomorrow...might dig out my old tins too, the silicon ones are just a bit weird and wobbly

OK, jobs a good'un sponge wise, thanks again

Another question for you wise bakers....

am going to attempt a buttercream monkey face, how far in advance can I get away with doing it?

Needs to be vaguely edible on saturday afternoon.

TIA

You can do it tomorrow and it will be fine on Saturday. Just make sure where you are keeping is a constant temperature so the buttercream doesn't attempt to slide off!

The darker the metal the tin is, the faster it will cook your sponge. Dark tins more likely to scorch the edges of your sponge.

Also don't beat the air out of it. I use both silicon and metal moulds. The important thing is to grease and flour dust them.

Use butter. Please don't use marge or spread. You can tell. Ensure your SR flour is fresh or if using baking powder, that it is fresh. Buy new if more than 6 mths opened.

If using the creaming method, when you finally add flour, do it in small spoonfuls and fold it in. Use a wooden spoon. Try not to stir or beat.

Don't open the oven door to keep checking on it. That causes it to rise then it will sink when you remove it. Open the door slowly and only just enough to check when time is up.

Check your oven thermostat. Most ovens are inaccurate by as much as 10-15 degrees.

I use this as does my mum and as did her mum.

2 eggs - weighed.
SR flour to egg weight (try for around 8oz)
Stork to egg weight
Caster sugar to egg weight

Mix all together, don't bother with the sieve.

In a fan oven I find mine is good on 180 for about 17-18 minutes in regular cake tins. Keep a check if you can. All ovens are different and you'll get to know how to beat do it in yours with time.

It is a science, but it needn't be complicated.

If you still have no luck give a go with cake flour (tesco) and best eggs. Best eggs do give a nicer colour to the cake.

I usually go with tesco cheap flour though I have to admit.