Woodenspoon
BBC Good Food Member since 06 August 2009
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Last comments I've made
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02 July 2011
"The cake took almost 1.45 hours to cook but looked beautiful when it came out of the oven. I wish I hadn't bothered with the syrup though because it made the cake a bit soggy, it's moist enough without it. If you do want to use it then use just half and let it soak in slowly. Smells lovely, tastes lovely, it is lovely! I'd recommend storing the sponge in the fridge or freezer for an hour or so before slicing it to fill and popping it back afterwards to firm up before icing it, it makes it a lot easier. "
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06 August 2009
"I needed a 10" round cake and tried various suggestions on here. Mistakes are expensive with this recipie. In the end I found half quantities worked best for me and the cake was just deep enough to match the other layers when filled and iced. Using a fan oven I baked it for about 1hr 50mins but as ovens seem to vary maybe have a peep after 1hr 40 or so and test it with a skewer."
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