Whats wrong with my sponges

[Vics128]

Whenever I try to make a Victoria Sponge it tastes dry and doesnt rise that much.

I weigh my eggs, then use that weight for my other ingredients. I whizz the sugar and butter in the magimix till very fluffy, then add the eggs one at a time, then take the blade out of the magimix and fold in the s r flour. Thats it.. should I add milk, or could it be that my oven is too hot.. it doesnt work very well, so do everything on gas mark 9(!!) Which seems to be the only setting we can actually get anything cooked!!
Any help greatly received!!

[Goodsoulette]

with each egg add a table spoon of flour. try adding a teaspoon of baking powder with the flower. Also if its very dry add a tablespoon of golden syrup.


I think your naff oven might be the cause here though. Microwave maybe. It can actually make nice sponges but you have to eat them that day, they dont keep well.

[moonshadow]

Try using Bertolli instead of butter. Not only will it make the sponge moist but is better for you, as it's made with mild olive oil.

[Vics128]

Thanks guys!!
Didnt realise I could use baking powder as well as sr flour.. and I will try the bertoli.
Iv tried a microwave cake (steamed syrup pudding) again it was very dry though. dont think i put in enough golden syrup!!

[Jugglering]

Gas Mark 9 is far too high for a sponge cake...I would have thought that Mark 5 is what you need. You need to get your oven fixed (sorry, but it's the only real solution).

[Symmetryigr8]

I agree your oven is the problem. For savoury cooking exact temperatures, times and amounts usually aren't that important. For sweet cooking (cakes, meringues, chocolate, confectionery etc) amounts and temperatures are much more important. A minute too long can ruin some things (choux pastry for one) so if your oven is picking random cooking temperatures then its always going to be a problem.