Help! Sponge cake from a box mix?

 Add a package of instant pudding and use milk instead of water, and a stick of butter instead of oil.  It will be dense and moist.

And the baker just now figured it out? The cakes should be baked by now!!! See if you can go pick them up, and just decorate???

I have seen many members over the years post that they use that method with the cake mixes, while I have not. But many of them have real businesses, so I believe them! If you are not so trusting, I would bake one up and test it, but how bad could it be? lol! Use the same amount of milk, because the butter has adds water, but the pudding needs it. I read it is very thick, and must be spread.

Maybe make it as I said, then bake a cupcake, and test it, and if it is too dry, add milk a little bit at a time, and test it with another cupcake. I really hope this helps!

And I bake on Wednesday for a Saturday wedding.

Since you are busy, and I loafing around, I did some research and read a bunch of opinions, and it looks like you need to use about 20% or more butter for oil. So, if your box calls for 1/3 cup oil, the sick will work great. If it is a half a cup, then add another couple tablespoons, or a tablespoon of oil. Otherwise it will be very dense and not quite as moist, but I do think that is what you are going for, yes? More dense, not fluffy, and while not dry, not oily, either?

You may not need the whole pudding box, according to some, a half box will do! OH! I hope this goes well What a terrible thing to be left in the lurch, and then very generous of you to fill in for her!

Quote:

Originally Posted by kikiandkyle 

Is Victorian sponge something different here than it is in the UK, where Victoria sponge is just vanilla cake with a jam and cream filling? You could just use a regular vanilla cake mix, in the UK we call that sponge. Usually we use strawberry jam but raspberry would work too I guess, along with vanilla buttercream instead of whipped cream.

I have always heard it is way more dense than a box mix? Is that wrong? And buttery, as well.

The sponge cake I grew up making is made with all the same ingredients as any vanilla cake I make here - butter, sugar, eggs, flour, vanilla and milk and baked the same way. Obviously a box mix has oil instead of butter, but the basic idea is the same. 

A Victoria Sponge  must be different where you live , Light and Airy is exactly what I would have been aiming for. 

A vanilla cake is denser than a sponge , A sponge should be "light as a feather" .While they do have similar ingredients the methods are quite different. 

Oh I see,  I also grew up with the lighter than air sponges that the CWA ( Country Women's Association ) were famous for. My Mum used to make prize winning sponges that were really just a heavenly , tasty cloud .  And the only way to have them is with good homemade strawberry jam and lashings of fresh cream. Mmmmmmm