How can I make my cake sponge lighter?

[flobadob]

I was making a sponge cake sandwich thing yesterday with jam and cream. I basically used my fairy cake recipe using larger potions. I used 6oz stork and 6oz caster sugar mixed in a bowl, added 3 eggs one at a time, 1 teaspoon vanilla essence, some milk. Then I added 6oz self raising flour with pinch of salt and teaspoon baking powder and added this to the other mixture bit by bit. I divided this mixture between 2 tins and baked on Gas 7 for about 20 minutes. I put jam on both sponges when finished and whipped cream between them to finish. The finished product was nice enough but I thought the sponge was a bit heavy or dense. Is there anything I could add or take away from the recipe or is there a different process I could use to make for a lighter sponge?

[mollykins]

How long are you 'creaming' the margerine and sugar for? the longer you do it, the softer the cake . . . .

[bobjugs12]

NoM says whisk the egg whites seperately and fold in gently....whatever that means?

[mazie]

Make a fatless sponge always much lighter than a victoria sponge....This is the one I make regularly

4 eggs
4oz Caster Sugar
4oz Self Raising Flour

Plain....if you want a chocolate one use 3oz Self Raising flour and 1oz of cocoa (sifted together) When i'm doing this cake I measure sugar and flour out first, sift the flour(or flour and cocoa) and put into 2 small bowls ready for when the egg mixture is ready.

Set oven to Mark 180c/350f or gas mark 4 (this is what the recipe says but I put my oven on between 4 and 5) you may want to try the oven between 180/200 degrees.

prepare 2 7" sandwich tins by greasing very lightly all over the tin, I use a very small amount of olive oil (dont use butter or marg). Cut out a round of greaseproof paper to over the bottom of the tins.

Put the eggs into a large bowl standing over a large saucepan of hand-hot water
Whisk for 2 minutes
Add the sugar and beat for about 6-7 minutes (the mixture should be very light in colour, thick in texture the consistency of softly whipped cream - and at least double in volume,. so make sure you use a big enough bowl!)
Remove bowl from saucepan and let it cool down (if its warmish) for a few minutes.
Gently fold in the flour with a large metal spoon, An ounce at a time is good. Make sure its well mixed through but be very gentle with it so that you dont expel the air bubbles created by all the whisking.
Transfer the mixture to the prepared tins and bake in the centre of the oven. the cakes should be well risen and a golden colour (well not the chocolate one of course) If you think they are ready use a small wooden skewer to pierce the centre of each cake, no cake mixture should be present on the skewer.

When the cake is done place it on a cooling rack and leave in the tin for about 3-4 minutes....Then using a palette knife gentle ease round the sides of the cake and eas

[flobadob]

Does sieving the flour matter?

[jack daniels]

just add extra baking powder - works for me!

Anna x

[flobadob]

Would using half an ounce less flour have any effect. I assume it is the flour that is causing the density issue.

[society]

Be very careful when adding extra baking powder or baking soda. Personally I don't think it's a good idea. The care will crack, and could fall apart when slicing.

[flobadob]

I tried whisking the marg, sugar and egg mixture with an electric hand held whisk to see if it would make a difference to beating with a spoon. Then I folded the flour in as usual. I definitely got the sponge to be lighter but it rose and then sort of flopped to the sides so it didn't look as good. Might try it again a few times before Chris...... whoops, I mean the time that should not be mentioned until the 1st of December.

[NazNomad]

Does sieving the flour matter?

Aside from removing lumps, it will introduce air into the flour.