springy spongy cakes - what's the secret?

[mogwai]

how come I can't make nice evenly-risen springy spongy cakes like they sell at the local farm shop?

Sure I can make a huge cake with a six egg mixture, but how do they make them so moist and springy?

what's the secret?

I find whipped sponges are the lightest type - they're yummy and delicious and get a slight crisp layer on the top which is sugary and delightful and YUM!

whipped/whisked can't remember now!

like a fatless sponge? Like a swiss roll mixture?

baking powder....

baking powder - check

use that

If it is a fatless sponge, you have to beat the eggs and sugar together for AGES. Until they are very stiff, and nearly white. Then carefully fold in the flour/baking powder. But really the secret is in the beating, which can take up to ten minutes. And do NOT overcook.

Fatless, yes that's it, and you burn the calories off in the whisking it's brilliant..

I'm so weird

so I switch on the food processor and the calories melt awy.

That's COOL!

I'll go grab the chocolate and sit chopping onions or summat

Oh, I'm a lentil weaver, I don't use evil machines

Back in the old days here with a wooden spoon