Spongy delicate sponge cake please!

[nannymags]

Hi so what’s the best way to get a cupcake with Light fluffy inside and a slightly crunchy outside? I tend to follow the Victoria sponge method (cream The butter and Sugar, add eggs slowly, fold in flour) but reecently my cakes have come out either too dense,or burned or a bit claggy!

Made some a while ago and hadn’t turned the oven up enough, realised half way through cooking so turned it up, cakes were so delicate and spongy...... is there something in that? Turn oven down Low then up for the Last few mins to crisper how the top??? I tried to do that again it didn’t work!!!

This is what my best cakes looked like, but I can’t replicate it! Any Tips welcome xxx

Are you sifting the flour? Folding it in gently enough?

I think so, how long should I be folding the flour for? Just long enough for it to be mixed in?

How old is your flour? And how long are you creaming your butter and sugar together for? People often spend too little time on this phase when you want to be doing it for around 10mins
Flour should be gently folded in with a metal spoon and using as few movements as possible - and the oven door shouldn’t be opened during baking

I think you're over whisking the eggs or flour

okay well I've tried all the above tips and still no joy. i wonder if the oven wasn't hot enough..... so the batter didnt rise and make the top all crispy.....?

I recently made cupcakes using buttermilk which I have to say did make them very fluffy on the inside and crunchy on the outside.

Hi Lakesidesummer, thanks for this! Do you have a recipe you followed for this? I am up for giving it a try! x

natashaskitchen.com/perfect-vanilla-cupcake-recipe/

This is the recipe I used.
I actually did 6 larger cakes cooked for a bit longer but they were best version I've made for a while.

My go to is 300g s/r flour, 300g caster sugar, 300g stork, 5 eggs, vanilla and splash of milk.
Use an electric mixer and mix stork on medium speed till light and fluffy, about 3-5mins
Add in sugar and mix again for 3mins
Add eggs one at a time, alternating mixing. So one egg, mix repeat. Dont over mix, just till its incorporated
Add flour tablespoon at a time, DO NOT fold, use the electric mixer till all combined.
Add in your vanilla and about 50ml milk and mix again.

Pre heat oven to 160-180 and bake for 25-30mins. This mixture is for a large sponge. Half it for 12 cupcakes. Cupcakes tend to bake quicker so say around 15-20mins. Take out of oven when sponge springs back and a knife comes out clean after 5 seconds.

I’d better get a big box of eggs so I can experiment with all your great recipes and tips! Thank you all