No its explodes
You don't put flour on top of a sponge cake; you sprinkle icing sugar on top off a sponge cake. I hope you have learnt a lesson today!
put a bit of ovenproof paper on top pf the sponge to stop from over colouring
2 cups of milk
can you put the filling in the oven along with the crust
Put the two halves together with jam or cream
You can, especxially if you are going to be storing it for more than a few hours or if it has already been frosted.
Dump cake 1 can of cherry pie filling 1 can of crushed pineapple 1 box of yellow cake mix Cube of butter Put pie filling and crushed pineapple in small baking pan Put the dry cake mix on top the the fruit fillings Pour melted butter on top of cake mix Bake at 350 until brown and bubbly. You can make this ahead and serve it cold. Gets better as the flavors blend.
Your probably mean Victorian sponge cake. It was probably popular during the The Victorian era in England during Queen Victoria's reign from 1837 until 1901. Sponge cake has been reported from as early as 1420! That's old.No, it's VICTORIA sponge , and was named in her honor during her reign. They are good sellers in gourmet bake shops to this day , and can be mail ordered as well, so even Americans can have one.
No, if you put soda in a cake it would probably taste horrible and it would be all mushy and squishy and damp. What you do have to put in, however, is baking soda which looks like white flour.
Yes, you can add bicarbonate of soda to a sponge mix to help the cake rise and become lighter and fluffier. Just be sure to follow a recipe that includes the correct proportions of ingredients to ensure the best results.
Yes in certain condition we can put a filling on another filling. In other cases we have to remove the old filling and put another one. But when there is too much filling on a rooth, it's better to put a dental crown.
The amount of whipped cream you use in a cake depends on the type of cake and personal preference. Generally, for a layered cake, about 1 to 2 cups of whipped cream is sufficient for filling and frosting. If you're using it as a topping, a lighter layer or dollop per slice can be ideal. Adjust based on the cake size and your desired level of creaminess.