Victoria Sponge for Idiots Recipe?

Okay, I attempted my first (and 2nd and 3rd) Victoria sponge this weekend with depressing results. I used 2 different recipes but both were more like pound cake than sponge cake. They tasted great, but were in no way "sponge-y" 

Anyone have a foolproof recipe?

Could it be that the US self-raising flour won't work in place of the self-rising flour that was called for on my UK recipes? Or is this probably user-error? 

If you are using US flour with UK recipe, you do indeed need to adjust.  Have a search of the forum and there is a cooking thread that gives the adjustments.

Okay, I attempted my first (and 2nd and 3rd) Victoria sponge this weekend with depressing results. I used 2 different recipes but both were more like pound cake than sponge cake. They tasted great, but were in no way "sponge-y" 

Anyone have a foolproof recipe?

6oz self-raising flour, 6 oz caster sugar, 6 oz margarine, 3 eggs, 1 level teaspoon baking powder.  Place all together in a bowl, mix with electric mixer until creamed together.   This is what I always used in the UK - with perfect results every time - very light, rose well.  However, since Ive been in the US - Ive never managed to get the same results.

Could it be that the US self-raising flour won't work in place of the self-rising flour that was called for on my UK recipes? Or is this probably user-error? 

If you are using US flour with UK recipe, you do indeed need to adjust.  Have a search of the forum and there is a cooking thread that gives the adjustments.

Believe me, I've looked everywhere and all the things I read tell me that self raising = self rising. It's all purpose + a leavening agent.

After doing a lot more research I have found that apparently Victoria sponge is not as simple as I had thought. Seems to be a lot of people out there with the same issue I had. How I wish there were a WI around here for me to learn from!

Thanks Karen96, I'll that one a try this weekend!

I will, eventually, get this right! 

Believe me, I've looked everywhere and all the things I read tell me that self raising = self rising. It's all purpose + a leavening agent.

When I said you need to adjust, I wasn't suggesting self rising = self raising. The flour itself needs to be in different proportions.  1 cup UK flour does not equal 1 cup US flour.

http://talk.uk-yankee.com/index.php?topic=34101.msg450580#msg450580

Best sponge I ever made was with a recipe from a Ladybird cookbook (for kids!) 

The basic recipe is easy: 2 eggs, 4 oz SR flour, 4 oz Butter/Marg, 4oz caster sugar.

This can be multiplied easily like this:  3 eggs and 6 + 6 + 6 or 4 eggs and 8 + 8 + 8 and so on .....

Remember to beat the sugar and fat hard to start with until the colour changes to a very pale shade.  Mix in the eggs (with a little flour if needed to stop it curdling) and then FOLD IN the flour - do not beat or you will lose the air that you've gained with the beating process!

Make sure the tins are the right size or the mixture will spread too thinly to rise properly.  Then pop in the oven at circa 180 degrees for about 20 minutes.  Extend the time a little if you use more mixture.  Remove when they feel firm in the middle if you press them.