Chocolate cake made with margarine?

[mamaberta]

I would really quite like to make a choccie cake for DC 2's 1st birthday that is not like my effort for DC 1 - like a chuffing rock . Does margarine make a cake lighter? If so, which should I get? We only ever have butter as no one likes the taste of marge. I think my oven might be a bit crap too so will cook it in a friend's Any failsafe, simple recipes for the never-bakes really appreciated!!

I would use butter over margarine to be honest. Sounds like you just need a better recipe!

Or you can make a chocolate cake with oil, that has a light texture.

I'm making a chocolate cake for DD's birthday this afternoon. I am going to use this recipe by Delia.

She suggests adding the eggs very slowly and sifting the flour from a height for a light cake. Will let you know how it turns out as mine are normally rock like too!

I always use margarine - stork, makes a lighter cake.

And if you're using a food processor add 1/2 teaspoon of baking powder - (a la Nigella)

Your marg should be at least 70% fat. That's what the WI recommend!

What about 'I can't believe it's not butter'? As easy as marg but tastes like butter. Makes a lighter sponge than proper butter.

my mum swears by cake flour - it's a bit finer than normal. and my mum's cake are fantastically light

I always make cakes using a Victoria sponge recipe, and for the most recent, probably first in more than 15 years, I used margarine - Sainsbury's own brand Sunflower, no mention of the word "margarine" on the tub (to my amusement). It turned out light enough and seemed to taste ok, it was lighter than another cake made for us by a friend. I don't remember proportions offhand but if you just search Victoria sponge there will be lots of recipes online that will tell you amounts.