latha just like u wen i made sponge cake i wondered why the shortening was missing and i had to do a bit of googling before i used this recipe....this is an interesting read, indeed sponge cakes dont require shortening at all!
<SMALL>There are two types of raised cakes:</SMALL>
<SMALL>2) BUTTER or SHORTENEDCakes</SMALL>
<SMALL>FOAMcakes have a high proportion of eggs to flour. They are leavened solely by the air beaten into whole eggs or egg whites. They contain very little, if any, fat and have a spongy texture. </SMALL>
<SMALL>The three categories of foam cakes are:</SMALL><SMALL></SMALL>
<SMALL>i) Those that contain no fat</SMALL>
<SMALL>- Angel Food Cakes, Meringues, and Dacquoises.</SMALL>
<SMALL>ii) Those where the only fat is from egg yolks</SMALL>
<SMALL>- Sponge Cakes, some Biscuits, Roulades</SMALL>
<SMALL>iii) Those that contain fat (butter, shortening) plus egg yolks.</SMALL>
<SMALL>- Genoises and Chiffons</SMALL>
<SMALL>BUTTER or SHORTENED cakes contain fat (butter, margarine, shortening) and rely on a chemical leavener (baking powder, baking soda) for their rise. They are flavorful, and have a good texture and volume. The American-style butter cake evolved from the English pound cake recipe of 1 pound of flour, 1 pound of sugar, 1 pound of butter, and 1 pound of eggs. The French called the pound cake "quatre-quarts" which translates to four-quarters, meaning 1/4 of the recipe is flour, 1/4 sugar, 1/4 butter and 1/4 eggs. The first pound cakes had no artificial leavener and volume was obtained through the mixing (aeration) of the batter. </SMALL>
so sidrasmom i believe the problem is aeration, , and i feel the eggs used are way less!