Flat sponges

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SylviaD

Flat sponges

I made Delias sponge cake, {two egg/4 oz flour} I bought all the right ingredients, the right tins, followed the recipe to the letter and the sponges turned out like biscuits. I said to my husband that this was never going to work. To make a decent sponge cake I use twice that amount. So what did I do wrong, or was the picture of the cake a bit exagerated? Sylvia

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queen jean

flat sponges

hi ive made the two egg sponge no prob ,came out ok and used the 7 inch tins .but mostly i do the 3egg one and use 8inch tins .i used my new tins first time yesterday and they are dream to use and so easy to wash .will def be getting more bit by bit .cakes just plopped out and were luvly .do hope you sort your cakes out soon ,maybe prob with oven do you think ?

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Delia Smith

Flat sponges

Hello Sylvia,

If you feel you haven't been successful with your sponge cake because it looks too thin it could be your expectation is for a deeper cake because of the depth of the tin but once you turn them out and you put the filling in, unless somethings drastically wrong, you will find a slice of cake will look exactly the same as it does on screen.

I can remember when I was young and a lot more people made cakes, a really high, thick sponge cake was a bit of a 'show off' thing and in truth its quite easy to achieve if you use a 3 egg / 175g mixture in 18cm sponge tins you will get 2 very thick sponges but the balance of sponge to cake we think is not as good.

So for anyone who might be worried that the sponge cake might be too thin I hope this reassures you.

Delia.

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JAMES

Flat Sponges! A reply from Delia!

How exciting! I wonder if this is indeed the first post, at least that I've ever seen where Delia has replied! Assuming it is indeed Delia?

Ooooh!!!!

xx

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Tompeters

Flat sponges - flour

Hi Delia,

How important is the quality of flour for sponges? With bread, which I bake daily, the more I pay the better the bread - Waitrose Canadian is the best I've found so far. I don't bake so many cakes and tend to buy own-brand plain and SR. Mostly I buy plain and add baking powder but I noticed in your video you recommend SR plus a bit of baking powder.

If I want the finest sponge - regardless of cost - which flour should I choose?

Really excellent quality vids - visually appealing and informative, way ahead of the rest.

Thanks, Tom

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Noreen, Board Moderator

Delia on the forum

Well done James! Yes, it was Delia herself, and you are quite right it was indeed her very first post on our forum!

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Tompeters

Flat sponges - flour

"Well done James! Yes, it was Delia herself, and you are quite right it was indeed her very first post on our forum! "

I think that's really great, and ground-breaking in the field of branded cookery forums/sites. Great development for us, for DOL and for Delia. I'm a happy bunny! Thanks, Delia.

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Thistledo

Flat sponges

"I can remember when I was young..."

Tsk tsk Delia. We more mature people prefer to say 'younger'.

Great to see you in the building, so to speak.

 
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