If you’ve ever suffered from droopy cakes, or wondered why your Victoria Sponge tastes like a heavy brick, then never fear. Our top tips and foolproof recipes will ensure that your sponge is perfect, every time.
Remember that baking is a science. Measure out all your ingredients correctly, sift the flour to make sure there are no lumps in it, and add ingredients gently. Also, if you store your eggs in the fridge, bring them to room temperature before baking with them.
When you start beating the mixture, put your electric whisk or beaters onto their highest speed in order to create air pockets. Then, to keep it light and airy, reduce the speed to medium and beat for 5 minutes or until a ribbon trail forms when the beaters are lifted. Don’t beat for too long, as this can cause the mixture to become thin and lose its volume and airiness. When adding dry ingredients, use a large metal spoon to gently fold the mixture until just combined. Don’t use a wooden spoon – they are heavy and cumbersome, and can cause the mixture to lose air.
Don’t, under any circumstances, open the oven door during the cooking process. This can cause the cake to sink, your heart to become sad, and your cake to look a little droopy. Instead, look through the door to see if it is looking bouncy all over. Once the cake is cooked, it will start to shrink away from the sides of the tin, ever so slightly. When you touch it, it will spring back.