Can anyone give me a recipe for a light and moist sponge cake please?

Sponge Cake


2 large eggs whisked til nearly white in colour with 3oz castor sugar. Carefully fold in 3oz self raising flour, which has been sieved with 1/2 teas baking powder, a little at a time. Slowly pour mix into a 7'; round, greased and base lined tin. Bake at gas 5 or equivalent for approx 30 mins or light golden brown and springy to touch. Leave to cool in tin for 5mins then turn out on wire rack, remove greaseproof paper.Can anyone give me a recipe for a light and moist sponge cake please?
moist chocolate cake





Ingredients


550ml flour


350ml sugar


20ml baking powder


60ml cocoa


1ml salt


4 egg yolks


275ml oil


5ml vanilla essence


275ml boiling water


4 egg whites





Directions


preheat oven to 180C


grease and line 2 200mm cake tins with wax paper


sift dry ingredients together in 2 l bowl


shake egg yolks, oil and vanilla well together


add to dry ingredients with boiling water. Mix well


whip egg whites until stiff with electric beater


fold into mixture with paddle scraper


pour batter into prepared tins


bake 25-30minCan anyone give me a recipe for a light and moist sponge cake please?
get a recipe for a swish roll. This is the lightest you'll get because it contains NO fats.
Heh heh. You said 'moist'.
Take 5 eggs, 125 g of wheat flour, 125 g of corn flour (or vanilla custard powder for extra flavour and colour), 2 teaspoons of baking powder and 250 g of sugar. Start with whipping the eggs at highest speed until creamy and almost white. Add the sugar and continue whipping high speed. The mixture has to be light and fluffy. Add the flour/custard powder/baking powder mix bit by bit in small quantities. Once the flour goes in, whip at slower speed. As soon as the flour is smoothed in, fill the mixture into a baking tray and bake at 175掳C until golden brown. Time varies dependent on the oven and the tin/tray you bake it in. (approx. 20 to 35 min.) To make sure it is ready, do the skewer test. A skewer stuck into the middle of the cake has to come up clean without any traces of dough.


This is the lightest sponge cake there is, virtually fat free. If you want something more-ish, just add 250 ml of vegetable oil to the mixture (you can also take soft butter or margarine, but oil makes it moister). Slowly pour in the oil after you have whipped the eggs and sugar, keep whipping, and continue as mentioned before.


If you want your cake bigger or smaller, you can use this simple formula: 50 g sugar/flour/fat per egg. This recipe is the basis for lots of variations. Have fun trying them all out!