Delia's sponge

[LeBFG]

Hi cooks.

Has anyone got any tips about Delia's all-in-one sponge recipe? Everytime I try it the texture is crap. And the recipe is for two tins but I when I spread it in a single loaf tin, it only comes up five cms. It just doesn't seems to make enough for two tins. What am I doing wrong??

The essential bit of the recipe is 4oz flour, 4oz sugar, 4oz butter and 2 eggs. This is to make two layers. Seems really mean to me? Is it meant to rise loads - because it isn't doing that for me. Or is the recipe out? Does anyone have a better recipe?

Try the Mary Berry Recipe- you should find that a good one to try, always comes out lovely for me.
Its online and it uses four eggs

Use 2 sandwich tins, you will get lovely even sized cake with M B recipe

Increase delia's recipe to 3 eggs and 6oz of everything and you get a more generous depth of cake. The 2 egg and 4oz recipe always comes out disappointingly thin

Thnaks so much - I love MB and have her book. Bit weird about Delia - are her cake recipies to be avoided?

How thin it comes out will depend on the size of your cake tins - it isn't necessarily that Delia's recipe is rubbish (all sponge recipes are basically the same) just that you need smaller tins or more cake mixture.

Yeah, I see what you mean. It's just I've tried a few of D's cake recipies and they've not turned out well....but then I'm not a very good cook. I do love many of her main courses, though. Thanks a lot.

I made MB victoria sponge and followed it to the letter, it turned out beautiful. My dd2 made MB victoria sponge at school the all in one method and omitted the baking powder as her FT teacher told her to - it was even better.

LeBFG what D cakes have you made?

I only have one tip where all-in-one victoria sandwiches are concerned - don't bother

hi to everyone, have to admit i.m a big fan of MB victoria sponge, i use on most cake days, i made cupcakes with the same recipe but creamed the mix instead and my daughters mates said they were the best they've ever tasted and i piped tootoned buttercream in blue and red for queens jublilee, lush!

also find the 8 of everything works brill for everything, it makes 18 cupcakes too.

Even if you have the cake tins the size Delia recommends, she clearly thinks a sponge should have each layer under 1/2 inch thick. Doubling the recipe and cooking for longer works fine.

If it's for seven inch tins, then I would use 6, 6, 6 and 3 mix (ounces of sr flour, caster sugar, margarine/butter and eggs). Some recipes say 4,4,4,2 but it'll be too mean. And Victoria sponge is my absolute speciality

Or 8,8,8 and 4 for eight inch tins.

I agree with Molehillmountain, i always use 8,8,8 and 4, turns out fine.