does anyone have a recipe for a really light and fluffy sponge cake like the ones they bake for weddings?

Answer 1

Featherlight sponge
This recipe is not my own, and in fact I'm probably breaching copyright by putting it up here at all! It's taken from a small booklet called "The Mazola method for perfect baking" which came free with, you guessed it, Mazola corn oil, about a million years ago (c. 1970s)

Ingredients
5 oz. plain flour
1 oz. cornflour
2 level tsp. baking powder
0.5 level tsp. salt
5 oz. caster sugar
2 eggs
3.5 fl. oz. (5 tbsp) Mazola Corn Oil
3.5 fl. oz. (5 tbsp) water

Method
Line bottom of two 7" sandwich tins with greaseproof paper and grease lightly. Sieve dry ingredients into a bowl. Separate yolks from whites of eggs. Mix corn oil, yolks and water together lightly with a fork. Stir the mixture into the dry ingredients and beat well to form smooth, slack batter. Whisk egg whites until stiff and fold lightly into mixture. Turn into tins and bake in moderately hot oven (375'F. Mark 5) for 25-30 minutes. Cool on wire tray. Sandwich together with jam and dust with caster sugar or top with icing.

Variations
Chocolate flavour -- replace cornflour with equal quantity of cocoa.
Coffee flavour -- add two teaspoons instant coffee powder to liquid ingredients and mix well before combining with dry ingredients.
Orange or lemon flavour -- add the grated rind of half an orange or half a lemon to the ingredients.

Answer 2

Pineapple Sponge Cake is the best.

INGREDIENTS
1-1/4 cups and 1 tablespoon cake flour
3/4 teaspoon baking powder
5-1/4 eggs
1/2 teaspoon salt
1-1/4 cups and 1 tablespoon white sugar
2-1/2 teaspoons lemon juice
1/4 cup and 3 tablespoons unsweetened pineapple juice
1-2/3 cups and 1 tablespoon whipped cream
7/8 fresh pineapple, peeled and cored
10-1/2 maraschino cherries

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).
Sift the cake flour and baking powder together.

Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).

With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).

Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan.

With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.
Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool.

Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.

Answer 3

Enjoy!!!

6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice
zest of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped pecans

Preheat oven to 325°F.
Beat yolks of eggs until thick and lemon colored. Gradually beat in the sugar, grated lemon rind, and juice. Fold in half of the stiffly beaten egg whites.

Cut in sifted flour and salt, add nuts, and remaining egg whites.

Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean

Answer 4

Try this link http://tipsfromruby-cakes.blogspot.com/ it has recipes for a few tasty cakes which can be easily prepared at home