Sticky sponge

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Wendy

Sticky sponge

Lindsey

Of late, any all-in-one sponge cakes I've made have stuck to the cooling rack be it top or bottom of the cake. Welshcookie suggested I turn them onto parchment, this I did, but with the same result. Nothing has changed in the method or ingredients, 3 eggs 175g flour, sugar, soft margarine. Having said that I think the margarine has changed as it seems a bit gritty not smooth like it used to. I have a limited choice of soft spreads and was wondering might I be better using soft butter in the all-in-one mixture?

Thanks

Wendy

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Lindsey, Food Editor

Sticky sponge

Good morning Wendy,

I think you’re spot on. If you can’t get spreadable butter or a good soft margarine (we would use Stork) I would choose to use butter that has been left to go soft. Which I expect in your climate won’t take too long. We do not like to soften butter in a microwave because it frequently goes wrong, so for us using a good quality spreadable butter, which can always be used straight from the fridge is the best way to teach beginners for consistent results. However as you know Delia originally used the all-in-one method using very soft butter and it still works. This recipe still on the site is an example of this.
http://www.deliaonline.com/recipes/cuisine/european/english/all-in-one-sponge-cake-with-raspberry-and-mascarpone-cream.html

Best wishes
Lindsey

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Welshcookie

Sponge

Wendy, I didn't suggest you turned them on to parchment. I suggested you lined the tins with parchment circles and cooled them on the rack parchment side down. When cool, remove the parchment and fill the cake as required.

 
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