Recipe needed for really light, fluffy sponge cake

[99redballoons]

Hi all, I really need a recipe for a light sponge cake.

The Victoria Sandwich I make is always really heavy. I have a great muffin recipe which uses oil instead of butter which is a bit lighter, but not much. (I've heard oil can make a cake lighter, but I don't know any conversions from butter to oil)

I want to make a cake that's soft, dare I say it, like the ones you buy in the supermarkets, kids birthday cakes.

Any suggestions?

What tins do you have? Am not an expert but it's all about tin size apparently

what about an egg sponge
4 eggs
4ozs caster sugar
4ozs plain flour
1 level tsp baking powder.
beat eggs and sugar till very light and fluffy, i do this in my mixer with balloon whisk, fold in flour and baking powder. bake at 180 c for app 20 mins.
i put the mixture into two round sandwich tins which i grease and flour, just divide mixture equally between two.
i usually sandwich the two together with jam and cream.
this recipe makes a really light and soft sponge, so much so you can eat loads and not feel full up at all! (big mistake)

Thanks Helen, I'll try that one. Looks similar to a swiss roll recipe? (and fatless!)

I have lots of different sized tins, but usually use two round 7" or one square 9". I adjust the cooking time for the different tins, but usually use the same recipe.

Maybe it's my method? I usually cream sugar, marg & eggs, then fold in flour & bits. Maybe whisking will add air into one of my usual recipes.

I use:
6oz stork sb
6oz castor sugar
3 eggs
6oz plain flour
2 teaspoons baking powder

cream tog. sugar and stork (until white)
beat eggs tog, and add a little at a time.
alternate this with flour to stop curdling.
add rest of flour

if needed you can also add a small amount of milk.

split between 2 tins bake and enjoy!!!!!

I use the 4:4:4:2 recipe

4oz butter
4oz self raising flour
4oz sugar
2 beaten eggs
Couple drops vanilla extract

Cream butter & sugar together until fluffy. Add eggs a little at a time and mix in, adding a little flour if it's curdling
Fold in flour carefully and DON'T overbeat
Add a couple of drops of vanilla extract for a nice flavour

Thanks for the recipies. These are similar to what I already do (I use the 4,4,4,2 too) and the method too. Hmmm, really don't know what I'm doing wrong. Maybe over beating with the flour.

Will keep experimenting (not so bad sampling them!)

Do you have a food mixer?

Put ingredients into it as detailed and when it's all mixed, leave it mixing for another 5 minutes.

The more air you mix in, the lighter the sponge will be.

Also, make sure your oven is hot enough.

GOOD LUCK!!!!