Good Morning lovely Baking people. I have a Victoria Sandwich query.

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Hello :)

I was wondering what you would consider a "light and airy" cake?

And secondly, do you have any top tips for achieving this? I follow the Mary Berry recipe to the letter and although it always goes down a treat, I worry. Thank you all!

Also, while we're on a science-y streak, don't overbeat the mixture once you've got the flour in; beating makes the gluten strands in the flour develop, which will make the cake tough. Folding in the flour, rather than beating, also preserves the air pockets you've created in the fat/sugar creamed mixture.

I think Trex makes the lightest cakes, and is v easy to cream

Don't use unrefined caster sugar, it makes a heavier cake in my experience. Everything room temp and sift the flour, that's my entire cake improvement knowledge.

As long as you are not entering a Womens Institute baking competition you should be fine. Remember that hoo-haa a couple of years ago when they made some poor woman come 2nd even though she was the only entrant to the competition cos there were slight wire marks from cooling on the top of the cake.

I always feel that my best cakes are made using my electric egg beaters. I also prefer the taste of butter, but the cost lift of Stork.

I experimented recently and put cream cheese buttercream on a vicky sponge with raspberry jam in the middle. It was delicious, albeit sacrilegious!

My top tip is also to use a food processor to make light cakes. Both quick and puts air in.

Also make sure the butter, eggs you use are not straight from the fridge. I usually make sure the mix is at least room temp before I pour in the tin. If the mix is cold it will take an age to cook and not rise properly.

My final bit of advice is get an oven thermometer. Dont trust the number on the temperature setting dial. Ovens vary hugely in temperature.

I dont have any problems with light cakes anymore. I work on principle 250g and 5 eggs. 20cm/8" tin

1. tip buy good quality cake tins - like masterclass or silverwood.
2. use all butter - all room temp
3. cream method until very fluffy using hand held mixer
4. always add flour last and hand mix carefully as not to release gluten. You release gluten and you get a nasty tough cake.
5. add additional baking powder - less than 1tsp.
6. bake just under 180/gas 4. you can see when ready by the edges strinking in.
7. turn out onto wire rack making sure there is good air circulation underneath - this avoids soggy bottom.