I am feeling a bit out of my depth!
My daughter needs to produce a Victoria Sponge in 55 minutes for part of her GCSE Food Technology. She has had a practice run tonight and I was amazed at what she could do! In particular, the patience she had with beating the cream till it was spreadable!
Anyway, my request is this- do you have any tips to cool the sponges as quickly as possible, as tonight the beautiful cream slid off once the cakes were sandwiched together. I'm guessing because there was too much heat :(
Any help or advice greatly received, folks.
We might have a go at buttercream tomorrow night, before the big day on Thursday. I worry the same thing might happen, though....
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Food/Recipes
Tips on cooling sponge cake
4 replies
BendandBreak · 17/12/2019 22:33
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