Your lightest fluffiest vanilla sponge recipe please

[99redballoons]

Hi all, I have tried dozens of sponge recipes but they all end up being too heavy, I'm after something light and fluffy that I can put cream and jam icing in the middle with buttercream on top. Sort of like the sponge from the shop bought ones, or from bakeries.

The best one I've found is marslady's lemon drizzle cake recipe (I leave out the lemon bits, but it has lots of baking powder in it which I think might be the key?), but I thought I'd post to see if anyone makes birthday cakes for sale might let me in on their secret recipe!

Also, does anyone have a really tasty cream icing recipe for the filling like you get in the cakes from the supermarket?

My bf's dd's birthday is next weekend and she has asked me to make a winnie the pooh cake for her. TIA.

Loved the sponge recipe Tatters, aka Slubbers - LOL. Determined to try it as my sponge too is always on the leaden, greasy-ish side. But (whispers furtively) if I wanted to try the easier version...can anyone explain Cod's cryptic recipe? How come everyone else knows what she's on about except me???

6oz of SR flour, 6 oz of butter, 6oz caster sugar

3 eggs

7 inch tin

With this recp you have to cream the butter and sugar (to get the air in) and fold in the flour, or it won't rise. If you want to do an all in one job then you need to add baking powder.

hmmm maybe the devils proportions need an 8incher tin.....

wait a mo

yes 6/6/6 is 7 inch tins......which means my recipe instructions (in the recp secion are wrong)

SHIT

how to ammend?

No, look just measured my tins and checked with delia (on speed dial

7 inch tins you do a 4/4/4 & 2 eggs

8 inch tins you do a 6/6/6 & 3 egg

Hi all, thanks so much for the replies... really did make me giggle!

Welll... the verdict is in... and the winning method is...........

beat the sugar and butter till v light (was doing this for about 5 mins!!!), add eggs one at a time and beat again for a good min after each one, then fold in the [only once] sifted SRflour + 2tsp baking powder with a metal spoon very very gently (took bloody ages!)

Did 666/3 in 7in tins, but they were quite high but not overflowing. 25 mins on 170 - LOVELY !! Thanks so much. I think using SR flour helps as I was doing plain flour + baking powder before, but it just doesn't seem to be enough.

Thanks again for the help... off to check out the village fete threads now!

Right, my method which is of course Delia's is effortless. No sieving necessary. Marge can come straight from the fridge via a brief sojurn in theicrowave to soften and it has to have baking powder. Don't listen to Slub.. she's scary... mine works and there's the minimum amount of washing up to do*..

btw I am still a size 10 so mine must be lgiht in calores as well as evryting else!

robinpud, I am giving you my very most serious of looks madam

I'm wearing a sieve.. I have a tea towel over my head and my fingers are in my ears.. tralalalalalalalalalalala

(slubbers is that you???)

It is indeedy. I was very shortly going to return to my usual slubbery form but F&Z has just said she loves my new name, so I might just keep it for a while

(Tutter is on the warpath mind)

Haven't seen you for ageeeees slubs!

when did we last talk....I know we chatted about my new year Italian dinner party. It can't be that long surely?

I think so, how did it go by the way?

Oh it was excellent. The bellinis were a great hit, as was the aubergine parmigiana

(I sound weird, don't I? It's just that I often panic about good mumsnetters disappearing . I am that pathetic.)

Great!

aww what a nice thing to say. I'll always lurk if I spot you on a food thread, I connect across cyberspace with those who enjoy good food

oh Dh saying I must get off puter and come to bed. I love it when he is all masterful like this (nothing rude though, he wants to run through what we are doing this weekend)

. yes dh is pressurizing me as well. nothing rude here either...