Victoria sponge too 'crispy'

[custardlover]

I tend to make the same Victoria sponge recipe and have done for years (Jamie's one) which is much the same as any other recipe. I have found though for the last few bales it comes out quite 'crispy' around the edges - any ideas? I want to make one tonight to assemble for a birthday cake tomorrow morning but I don't want it to be dry and crispy... I have wondered about freshness of eggs (bought new ones today), about using that quick release spray on the cake tins (will do an old-fashioned buttering) and about over temp (but I am quite precise on timing and temp); any suggestions very welcome! Thanks.

(Alternatively, any suggestions for a good birthday cake base I can make tonight also very welcome)

Would a Madeira cake be better? Hmm (goes off to google...)

(And not bumping at all oh no...)

If you use Stork instead of butter, it doesn't tend to go crispy at the edges. But then it doesn't taste as nice either. It's a bit of a balancing act...

I use the bbc good food recipe. I butter the tin and put a circle of baking paper on the bottom. Everyone always says it lovely, so you could try that?

I'd say you're using too much butter to butter the sides of the tin. After you butter dust it with flour and it should stop it Crisping.

You could also try reduce the sugar a little. Shouldn't affect the bake but may make it less crispy.

I'm pretty sure using flour in the tin makes your edges crisper so I wouldn't do that.

You can try wrapping the outside of the tin in wet strips of tea towel. It prevents the outside a cooking much faster than the insides and you get a more even rise as well. Lakeland have a thingie that you .ca use too tin wrap thing

I would lower the temp in the oven by 10 degrees and take the cake out ever so slightly earlier than you think you need to.

These things seem to help and I make s lot of Vic sponges. They are my favourite!!

I would say the oven temp is a little too high

Sometimes mine comes out a little crispy but by the time I've filled it etc a few hours later, it's softened, the edges never stay crispy.

Oven temp defo too high. Also make sure if it isn't already that they are in the middle of the oven and not the top shelf.

Cook it at around 155 in a preheated oven for about 15 mins longer than you usually do!

Victoria sponge foolproof recipe- 6oz stork, 6oz caster sugar (beat until pale and fluffy), 3 eggs (beaten) mixed in a bit at a time. Once smooth fold in 6oz self raising flour with a metal spoon. Bake at 170 degrees c fan assisted. Put it on for 16 mins and check and add time accordingly.

Oh and grease the tins with stork, and base line with grease proof paper

Would putting a roasting tin of water on the shelf below the cake help (by keeping the oven nice and steamy?).