All in one sponge cake mix

[bananaskin123]

Just wondered if anyone who bakes Victoria type sponges frequently would know why when I do the all in one they come out of the oven perfectly. I leave them to be become completely cold before filling but the next day the top always feels slightly dampish, not the whole sponge but mainly the middle. Also when we cut into it when its on a plate there is always some remaining on the plate if you know what I mean, as though its also damp.

Any tips on how to avoid please. I use stork for the all in one method.

It might be because the eggs, butter and sugar are over creamed. To prevent this, mix the ingredients slower (no higher than medium speed on your mixer) and stop as soon as the flour is incorporated.

Also, make sure the butter is at room temp before using and allow your cake to cool 100% on a wire rack so that condensation doesn’t make it damp.

Mine do this as well 😔