I baked a Victoria chocolate sponge cake. It did not turn to be a sponge cake at all. I wouldn't call it hard, but it was definitely not a moist cake. It was ki
I've made the same cake recipe for years, no changes but suddenly my cakes look fine on top but when I turn them out there's a big hollow underneath! Help!
I am going to try and make a petit gateau with a pistachio joconde layer, however I am not a big fan of almonds. Is there anything I can use that would act as a
I thought I'd have a go at making a sponge pudding. I've Googled recipes and they all seem to be variations on creaming together fat and suger, beat in the egg
I followed a new recipe for a sponge cake (Sour Cream Sponge Cake) by James Peterson. The only tweak I made was to include some lemon zest in with the sour cr
From what I understand, after whisking the eggs and sugar you fold in the flour to prevent flattening the air bubbles in the mixture you just incorporated. So w
This was the first time bake a cake (basic sponge cake) with an electric beater. The final result was that the cake was smelling very bad of eggs, it was was ve
For years I've made classic 6/6/6 and 8/8/8 Victoria sponges (and many variants) in two 7inch tins, with good results. Now I've tried to bake the same recipe i
I recently completed a project where I would bake several sponge cakes using various recipes so I could test how the different ingredients suc
I forgot to add cream of tartar to my egg whites as inwas making a chiffon cake. what happens if you missed out adding cream of tartar to the egg whites for you
Do I need to double the quantity of baking powder,when all other ingredients are doubled for preparing simple sponge cake?
I found an old family recipe for a big size sponge cake. Are these measures correct? 10 eggs 6 heaped tablespoons of flour 3 heaped tablespoons of corn starch
The following is my go-to sponge cake recipe: 6 eggs 2 and a half cups flour 1 cup oil 1 and a half cups sugar 1 cup milk 2 and a half tsp baking powder cardam
I've recently found videos about Japanese "Cotton" Sponge Cake. (Possibly also called a 'Jiggly Cake'?) I've never had it, but I figured it looked good, so wh
I've been watching the Great British baking show and they refer to basically every cake as a sponge. I live in the USA and grew up in Australia. We just called
I have baked various types of sponge cakes for many years and they have always been fine, but recently, every cake I bake is not rising properly. I am a bit per
I've made several attempts on this recipe (the ingredients are on the video Description) and... I get the fluffiness of the cake and a great taste out of it onc
I am using 20Ltr ONIDA Black Diamond conventional microwave oven. I couldn't bake cakes in this oven at 180 degree temperature. Please send me
Can I replace whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former? Can I replace the maida(all purpose flou
I want to experiment with making a savoury sponge cake. The idea is to make something that has the texture of a sponge cake but isn't sweet, and I'll fill it wi