I tend to make the same Victoria sponge recipe and have done for years (Jamie's one) which is much the same as any other recipe. I have found though for the last few bales it comes out quite 'crispy' around the edges - any ideas? I want to make one tonight to assemble for a birthday cake tomorrow morning but I don't want it to be dry and crispy... I have wondered about freshness of eggs (bought new ones today), about using that quick release spray on the cake tins (will do an old-fashioned buttering) and about over temp (but I am quite precise on timing and temp); any suggestions very welcome! Thanks.
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