You bake in 2 cake tins. And fill with cream and raspberry jam.Would love to make one but sadly do not have much success when it comes to making sponges.TIA Carol
carol113,
May 5, 11:05pm
Thanks so much 245sam. will give one of those a try.
carol113,
May 5, 11:47pm
Thanks so much too elliehen. wil def be making this one on Mothers Day. Thanks so much everybody.
bev00,
Oct 2, 10:14am
got this recipe off here and its brilliant! 4 eggs. 6 oz / 175grmsCornflour 6 oz / 175grms Sugar Heaped teaspoon Baking powder 2 Tablespoons Boiling water.
Separate Eggs. Beat whites till stiff. Add sugar and water mixing in. Add yolks and fold the dry ingredients. Bake in two 9 inch cake tins. greased and bottoms lined.
Bake 350 F / 180C for 20 mins. Cool on a cake rack.
NB don't try making these in sponge tins cos they will over flow. once filled this makes a huge deep sponge. got this recipe off here and its brilliant! 4 eggs. 6 oz / 175grmsCornflour 6 oz / 175grms Sugar Heaped teaspoon Baking powder 2 Tablespoons Boiling water.
Separate Eggs. Beat whites till stiff. Add sugar and water mixing in. Add yolks and fold the dry ingredients. Bake in two 9 inch cake tins. greased and bottoms lined.
Bake 350 F / 180C for 20 mins. Cool on a cake rack.
NB don't try making these in sponge tins cos they will over flow. once filled this makes a huge deep sponge.
Have never had a fail.
Edited to add I just use one large cake tin for this mixture
Weigh the eggs in the shell Use the same weight of sugar butter flour 1/2 tsp. baking powder to each 1/2 cup of flour
Quote pickles7 (570 570 positive feedback) 10:56 pm, Mon 30 Sep #5 olwen wrote: Why don't you have your mum over and have her supervise you making them.
Maybe OP s mother isn't around any more
Quote duckmoon (307 307 positive feedback) 9:36 am, Tue 1 Oct #6 duckmoon wrote: Maybe OP s mother isn't around any more
OP said "makes" not "made"
Quote olwen (273 273 positive feedback) 9:52 am, Tue 1 Oct #7 pickles7 wrote: Victoria Sandwich
Weigh the eggs in the shell Use the same weight of sugar butter flour 1/2 tsp. baking powder to each 1/2 cup of flour
This. And if you keep your eggs in the fridge get them out the night before, it rises more if eggs are at room temp.
Quote biggles45 (89 89 positive feedback) 8:29 pm, Tue 1 Oct #8 Post a message in this threadHave never had a fail.
Edited to add I just use one large cake tin for this mixture
A true sponge has no butter/fat, a Victoria sandwich has butter and is a bit less tricky and more robust for filling.
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