Any good light sponge recipes for 12 inch and ten inch ?

making a sponge celebration cake .. tried madeira sponge but too heavy in texture. any good LIGHT sponge recipes would be appreciated in 12 inch sponge size and ten inch also ???????Any good light sponge recipes for 12 inch and ten inch ?
Lemon Sponge Cake


* 150g cake flour


* 1/2 teaspoon salt


* 1 teaspoon baking powder


* 3 eggs


* 200g caster sugar


* 1 tablespoon lemon juice


* 1/2 teaspoon lemon extract


* 6 tablespoons (90ml) hot milk





1. Preheat the oven to 180 C / Gas mark 4.


2. Sift together flour, salt and baking powder.


3. In a large bowl, beat eggs until fluffy and lemon coloured. Gradually beat in sugar. Stir in lemon juice and flavouring. Add sifted flour mixture gradually while beating; beat only enough to blend. Add hot milk quickly 1 tablespoon at a time, beating until blended. Pour into ungreased 23cm cake tin at once.


4. Bake in the preheated oven for 45 to 55 minutes, or until golden brown and firm to touch. Invert, and cool in tin. Then loosen sides, and turn out on cake rack to cool completely.Any good light sponge recipes for 12 inch and ten inch ?
Serves: 8


Ingredients





220g butter, softened, plus extra for greasing


220g caster sugar, plus extra for dredging


4 medium eggs, lightly beaten


220g self-raising flour


A little milk (optional)


4 tbsp strawberry jam


Method





1. Preheat your oven to 180掳C, gas mark 4 (the temperature at which most cakes are baked). Use a little butter to grease two 20cm-diameter sponge tins.


2. A victoria sponge is made by the creaming method; that is, the fat and sugar are creamed or beaten together until light and fluffy before other ingredients are added. It's important to beat the butter and sugar well, as this incorporates lots of air which makes the cake light. Begin with very soft butter, add the sugar and beat with an electric whisk for 2 minutes, until fluffy and pale. You can use a wooden spoon, but it takes some elbow grease.


3. Now add the eggs. Beat them lightly first to break them up. Add a quarter of the egg, plus a spoonful of flour and beat until completely incorporated. Adding the egg gradually along with a little flour should stop the mixture curdling, or forming tiny lumps, which can make the cake heavy. Add the remaining egg in the same way.


4. Add the remaining flour and fold in with a large metal spoon. Self-raising flour is used because it contains raising agents to give the sponge extra lift. Add a little milk if necessary to achieve dropping consistency - this means a scoop of the mixture will slowly fall off a spoon when held sideways, rather than running off easily, or sticking completely.


5. Divide the mixture between the two greased cake tins, smoothing the tops. Put in the oven - preferably on the same shelf - and bake for 20 minutes. The cakes should look well-risen and golden brown, and should have pulled away slightly from the sides of their tins. To make sure the cakes are done, push a metal or wooden skewer into the middle of one. It should come out clean, or with only a few dry crumbs attached. If there's sticky-looking cake mix on it, bake for 5 minutes more, then repeat the test.


6. After 10 minutes cooling in the tin, turn the cakes out on to a wire rack (if you turn them out when hot, they may break up). Put the smoothest-looking cake right side up (this will be the top of the finished cake) and the other upside down, so its domed top flattens slightly. Leave to cool completely.


7. For a classic victoria sponge, just spread jam over the base sponge, put the second one on top, and dredge with caster sugar.





Kitchen tools





2 x 20cm diameter cake tins


Electric whisk





Tips for perfect sponges





* The quality of the eggs affects the cake's flavour and texture - choose organic, free-range eggs if possible.


* Prepare the tins by brushing with melted butter, dusting with flour and lining with greaseproof paper.


* Whisk the eggs and sugar until they have increased in volume about four fold and are stiff enough to hold a trail on top at least 30 seconds.


* For maximum lightness, sieve the flour into the mixture in three batches. Fold in using a long-handled spatula or metal spoon, with an up-and-over motion, while turning the bowl anti-clockwise.


* When properly cooked, the cake will shrink from the sides of the tin.


* l Turn the cake out immediately onto a wire rack and then turn it to prevent criss-crosses appearing on top.
Delia on line. Her recipes never fail.
go to food.com they have all kinds of recipes in there to help what you


need.try it..