tag:blogger.com,1999:blog-3584003065799472491.post8962722679678935686..comments2023-12-13T10:01:00.738+00:00Comments on Rebecca Bakes Cakes: Week 37 - Victoria Sponge (attempt 1!)Rebeccahttp://www.blogger.com/profile/04273516619981143621noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3584003065799472491.post-8403179076650895232011-04-12T19:13:10.247+01:002011-04-12T19:13:10.247+01:00Rebecca, what size tin did you use? Was it an 8-in...Rebecca, what size tin did you use? Was it an 8-inch (20 cm)? For that amount of ingredients, you should use a 7-inch tin to get a little more height.Jean | Delightful Repasthttp://delightfulrepast.comnoreply@blogger.comtag:blogger.com,1999:blog-3584003065799472491.post-32055901951578873362010-10-05T09:34:57.706+01:002010-10-05T09:34:57.706+01:00Here goes, a FAILSAFE recipe! First of all, don...Here goes, a FAILSAFE recipe! First of all, don't bother creaming the butter and sugar - Mary Berry gave us the all-in-one sponge eons ago. Use FOUR eggs and measure the fat, flour and sugar so that they each weigh the same as the eggs. I'm still working in old money so I aim for a 4-8-8-8 cake. The butter has to be really soft, or use a soft margarine like Stork in a tub (which does give a lighter result). Sift the SR four with TWO TEASPOONS OF BAKING POWDER, add in rest of ingredients and beat all together - quickly- in your mixer, until the mixture lightens in colour. Divide between two 8inch sandwich tins, greased and base-lined, and into the centre of a pre-heated oven, 180 deg C. My fan oven is HOT so I do it at 160. Don't even *think* about opening the oven door until 25mins have passed. Mine is usually ready by then, or may need another 5mins. Allow to rest for a couple of mins but then remove from tin to cool on a wire rack. I promise, you will be amazed ;-) <br />alice.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3584003065799472491.post-74838758014318215702010-09-30T08:33:26.090+01:002010-09-30T08:33:26.090+01:00Very jealous of your new baby. Best colour too! I ...Very jealous of your new baby. Best colour too! I need more cash and a bigger kitchen before I give in! Enjoy!<br />Re your cake, the taste is key, and this was obviously great, but, seeing that you asked, try the following that work for me -<br />I agree with the above comment - definitely 180 C - the magic baking temperature!<br />Did you sieve the flour? Always worth doing, and twice if you want a really light, well risen sponge - it really does help. Also, you could add 1/2 tsp baking powder (I tend to always use plain flour + a tsp of baking powder, rather than self raising, but am not sure if this would help or not - some recipes using self raising do suggest a little baking powder too)<br />Cream the butter and sugar for at least 2 minutes.<br />Do use 2 Victoria sandwich tins if you have them - I find this is better for this type of cake than a big one cut in half.<br />If all else fails, here's an aproach I have used that works - simply use more ingredients to get a thicker cake! - e.g. 175g each of butter, sugar and flour, and 3 eggs.<br />Good luck!Kitchen Aid Envynoreply@blogger.comtag:blogger.com,1999:blog-3584003065799472491.post-31294348280586069162010-09-29T22:15:44.063+01:002010-09-29T22:15:44.063+01:00oops - bet it still tastes good. My mum is quite ...oops - bet it still tastes good. My mum is quite an expert at these so I recommend you have a chat with her. First thing I think she'd say is a lower heat - 180 perhaps. <br />I have just cooked a choc cake - think its gone ok. not so sure about the millionnaires shortbread yet - scales stopped working halfway through and think I underestimated amoount of flour for the shortbread - may be too soft...off to make caramel now...!Anonymousnoreply@blogger.com