Victoria Sponge Recipe

oh gawd! That's not good eh? Makes any kind of cooking difficult!

You're lucky - my oven thermostat is up the shute and the oven overheats by about 40 degrees! (Of course it is out of date so can't get a replacement bit). Good luck - bring us some of your cake to taste when we have a meet-up!

Yes icyalittlebit - I recently bought an over thermometer so I could monitor it so I know the temp is pretty spot on. I have to admit to using cheap flour but do usually sift it at least once - might have to try a better quality flour.....

Hmmm. Not sure what the problem might be Wallygrom, but I don't think the eggs are the reason. I wonder, have you checked your oven temperature recently? I also use a good quality (finely milled) flour for cake baking, and actually sift it a couple of times, including when I add it to the mixture, to add air. Also check here for tips.

well over the past couple of weeks I have tried icyalittlebit's recipe and also susieb755's recipe and both worked quite well, but neither were as light as I would have hoped. Can anyone tell me, do using VERY fresh eggs have an adverse effect? I but mine from the farm next door and they are generally warm when I get them....does this make a difference perhaps? Equally does the tin construction make a difference?(I use tefal non stick ones).....I will persevere......

Method as above, but 8oz sr flour ( for gluten free add1/s tsp xanthan gum ) , 8oz Sugar, 8oz butter, 8oz beaten egg

Thanks icyalittlebit - going to be trying this one out this weekend - will let you know how it goes!!

The one I use, which has never failed me yet (hah! Hostage to fortune!) is:
Weigh 3 room-temperature eggs, then use this quantity for other ingredients, butter, caster sugar and SR flour as follows.

Pre-heat oven to 180C/350F/Gas 4. 10 degrees less for fan oven.
Grease and flour (or line with baking parchment) 2 x 18cm/7in cake tins

1. Cream butter and sugar until fluffy and white.
2. Beat in eggs one at a time, adding a little flour if the mixture looks like curdling (it shouldn't if the eggs aren't too cold), along with 1tsp vanilla essence.
3. Fold in flour with a metal spoon. Add a little milk if mixture seems stiff.
4. Divide mixture between the prepared tins, levelling gently.
5. Bake for 20-25 minutes, or until golden-brown on top and a skewer comes out clean.
6. Remove from the oven and set aside for 5 minutes to firm, then remove from the tin and peel off the paper. Place onto a wire rack to cool.
Sandwich the cakes together with jam, or whipped cream and berries, or buttercream.