How can I get my sponge cake more "airy"

[Impret-Sir]

Can anyone suggest a way to make my sponge cake mix end up lighter and more 'risen'? I usually melt the butter and add that as a liquid, but have today been told that that is wrong, it should just be soft, would that make a difference? Should the mixture be very soft or firm? And is it right that too much mixing will let all the air escape? I make my sponges in a mixer, just adding all the ingredients one by one till its all mixed, then baking it.

[woofgang]

try the sainted Delia for help

http://www.deliaonline.com/ingredients/food/a_0000001362.asp

[sunflower68]

I think melting the butter may be the problem sir.  Firstly it's the sugar and butter that need mixing until they become a creamy-white colour; I don't know if this can be achieved with melted butter.

Once the eggs are well-beaten in (room temp eggs are best) the sifted self-raising flour should be lightly folded in with a wooden spoon; beating this in will only bash out the air.

Wow I have become my mum, I'm so proud.  Happy baking.

[5029]

Make sure and use an electric mixer rather than a hand whisk?  I certainly saw the difference when i changed over!

[ElegantVixen]

Try what is known as a genoese sponge the eggs and sugar are beaten in a bowl over a saucepan of boiling water, you whist until it is light and fluffy then you add the flour very slowly  mix in a figure of 8 motion do not add margarine do not beat or you will loose the fluffiness.  it is a fatless sponge ...............

enjoy 

vix.