How To Make a Victoria Sponge
Why don't some cakes work out as you would like? They fall in the middle and are heavy and pudding like. I think the commonest cause is making the creamed butter and sugar curdle and therefore losing all the trapped air. Another common problem is opening the oven too soon. Cold air rushes into the oven, the cake is not set and therefore sinks.
What to use:
Fresh Self raising flour ( not something that you have had since last year)
Large free range eggs ( if you keep them in the fridge put them in fairly hot water to warm them up before you use them)
Fat Do not use low fat or value margarine as it contains too much water. Use Utterly Butterly or Can't Believe its not Butter i.e. a well known brand.
Cheat, I always add flour alternately with the eggs when I am making a cake, again to ensure the mixture does not curdle.
Timing go by the recipe but I think you should be able to smell a cake if it is ready. When in doubt leave it in a little longer. To test open the oven door and touch the cake very gently if it does not bounce back it is not ready.
I hope this has helped you bake a lovely cake.
Morag
