Pølly, you're not the first and you certainly won't be the last.
The prevailing theme here is the unsurmountable odds of having to compete with other seasoned bakers and epicurean stalwarts.
Please kindly ensure that you're reading and digesting the recipe from top to bottom, disregarding the Prue Leith' University legal disclaimer.
Pay no heed to the compendium of technicolour photographs of the sponge cake; these are 'moist' likely to have been deftly photo-cakeshopped.
Good luck ØP!  |
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"Pølly, you're not the first and you certainly won't be the last.
The prevailing theme here is the unsurmountable odds of having to compete with other seasoned bakers and epicurean stalwarts.
Please kindly ensure that you're reading and digesting the recipe from top to bottom, disregarding the Prue Leith' University legal disclaimer.
Pay no heed to the compendium of technicolour photographs of the sponge cake; these are 'moist' likely to have been deftly photo-cakeshopped.
Good luck ØP! "
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By *HaRiFMan
over a year ago
Beyond the shadows. |
"I am having difficulty in making my Victoria sponge rise properly. What am I doing wrong? I have tried everything, but it is still going soggy in the middle. Does anyone have any tips?"
You need to stroke it softly and gently |
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By *ad NannaWoman
over a year ago
East London |
Use good quality flour ,eggs and fat.
Make sure the oven is heated properly before putting the cake in.
The butter should be soft enough to squash a little with your fingers.
Mix for at least 5 minutes.
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