how can I make a 'light' sponge?

[PinkSwimGoggles]

usually use the 'weigh-the-egg' method and the cake comes out tasty but not as light/moist as I would like.

usually bake at 170 (conventional oven) for 40 min for a 3 egg sponge.

If you want the caramelesque flavour of demerara how about trying golden caster sugar. It's nice and fine but has a deeper flavour, not quite like demerara but a happy medium maybe.

Cream the butter and sugar for far far longer than you think you need to...

I use the weighing the eggs version , with stork , caster sugar and self raising flour
And
1 teaspoonful of baking powder , for every 2 eggs
Worth a try

I have never used self raising flour. it's unknown where I grew up

Don't use cornflour. It is usual to use SR four for sponge cakes, with a bit of extra baking powder if using the all-in-one method.

Are you using one tin or two sandwich tins? Demerara sugar isn't great for sponge cakes. It makes them too dense and fudgey.You need caster sugar. Granulated also works. You could get golden caster sugar instead.

one 20cm spring tin.

You need two tins.

so you split the mixture?

Yes use two thinner sandwich tins rather than one big one. Try SR flour, honestly. I've never used plain + baking powder.

I use a method of 2oz of everything else to one large egg and it always works great.

I use the Hummingbird Bakery recipe for sponge now (their cupcake recipe) and it is so much wetter that the recipe I used to use. You can pour it rather than spoon it, and it is a much more moist, light sponge.

Yes, you split it in two.

And adjust the baking time.

Yup, split the mix.

It needs to bake for only 15-20 mins or the crumb goes coarse. With a thick sponge it bakes for too long.

Grease the base and line with baking paper. Grease the sides really well so it doesn't stick when it rises.
No cornflour, use SR or plain with baking powder. Sift it two or three times.

that will be your main bugbear then...the one tin...sponge mix can be denser than you thing, so it will be icky in the middle and not done if you use one tin and slice

get two nice sandwich tins!

Or if you want to use the one then try a genoese....it is much lighter and airier and will cook through more evenly so you don't over do the edges while still waiting for the middle.

hmmm would a brioche work as a sponge base?

Stork!

Brioche dough is not sponge dough.

DS1 has made this one several times and it's deliciously bouncy and moist. It's only almond essence that makes it "bakewell" and jam on top that makes it "blackcurrant" so it can easily be used to make a plain cake. I've never seen a cake recipe use yogurt before but it really is very good

[http://www.bbcgoodfood.com/recipes/694638/blackcurrant-bakewell blackcurrant bakewell]]

Use cake flour instead of plain - basically remove 2 tbsp of flour from every cup of flour, and replace with 2 tbsp of cornflour. Mix and sift together really well, at least twice. Makes a big difference. You get a much lighter sponge. I make up quite a lot of it and keep it in big jar for baking.

Everything at room temp is my top tip! Eggs and butter need to be out of the fridge for a couple of hours before you bake.

nickname
I know, but my brioche is lighter than my sponge. and in europe often a brioche is base for tray bakes.

And I bet it is delicious too.

Seriously though, you have had some excellent advice on here. The two main things that stand out to me that need changing is using the right sugar and buying two 7" sandwich tins. My cakes always come out light and moist.

yes will definitly try that!

and thanks again for all your suggestions.

I have always understood that margarine makes a lighter bake, but I prefer a cake to taste as good as it could and, to my mind, that needs butter!

I have started using Stork with butter and the cakes are delicious.

I use this stork. Makes lovely cakes.