I need a featherlight sponge cake recipe, please?

Question

I know how to make a vanilla cake, but I want to make the sponge cake that is used in puddings like trifle, those you buy in the shop. My vanilla cake is good for cake, but not as light and fluffy as the shop's sponge cake. Any recipes out there?

Thank you.

Answer 1

Your are looking for the recipe for jam roll, or swiss roll.

3 XL Eggs

100g Sugar (Castor sugar is best)

90g Self-raising flour

Half a teaspoon salt

50 ml Water

Beat eggs till really fluffy and firm. Cream in sugar till there are "waves" or lines in the mixture.

Sieve half the flour over the mixture, and mix in slightly.

Sieve over the rest of the flour and gently mix while pouring in the water.  Do not try to mix in all the lumps of flour, otherwise too much air is lost.

Bake on a line swiss roll tin at 200°C for 15 minutes, turn back to front once.

You can also double the recipe, or even bake the mix in a smaller tin, giving a thicker piece of cake. You will have to experiment with the time. The thicker the layer, the longer it will take to bake. Just be careful not to over bake, because this cake easily starts shrinking and becomes tough.

Answer 2

I have heard from my aunt if you use a litle soda water in your mix it makes it fluffy and light. I sepose your wet stuf gets shared half milk and half soda water.

Answer 3

3 oz  (75g) Self raising flour (sieved)

3 oz (75g) Castor sugar (sieved)

3 eggs

Whisk the eggs and sugar in a bowl until really light and fluffy.

Fold in the flour carefully.

Tip mixture into a lined greased tin.

Cook at gas number5 until firm to touch.

Answer 4

Mary Baker cooked in the microwave, but watch out it needs a big container.