Sponge Cakes

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brolls

Sponge Cakes

I used to make lovely sponge cakes but not any more. I follow Delia's recipes to the letter but my cakes come out about a half inch thick. I'm using the correct size tins. I use a fan oven and usually set the temperature about 10 degrees lower than what the recipe says - that's what my oven instruction book advises. Could this be the problem? or maybe there is something wrong with the oven. Any ideas anyone?

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Lindsey, Food Editor

Sponge Cakes

Hello Brolls,

I’m sorry to hear that you have been unhappy with how the classic sponge cake recipe is working for you. That dose sound a bit too shallow.

We were previously asked about the depth of Delia’s sponge cake and this was Delia’s answer.

‘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 something’s 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.’ 



I would also add that we have had a lot of feedback online where members have said that have been unhappy with baking results in fan ovens so perhaps that has added to the problem. We are told that 20 degrees below is advisable but you are right to follow the guidelines in your manual.

Delia’s recipes are tested and tasted and we were happy with the results but if you have a sponge cake recipe that you are happier with I would stick with it.

If you do want to try the recipe on line again I would suggest that its worth making sure that your eggs are as large as they can be, I always use the largest ones from a box of large eggs or even buy extra large eggs when they look a bit on the mean side. Also I do think different baking powders produce different results so it may be worth trying a different brand.

Best wishes and good luck,

Lindsey

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brolls

Sponge Cakes

Thanks for your tips Lindsey. I have to admit that the cake did look better when the filling had been added and it did taste very nice.

I shall try the 3 egg/175 grm mesures in the 18 cm tins.

Thanks again.

 
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