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You're most welcome. There are many reasons why cakes don't work out, so I like to ensure that I cover everything. That way, you can look at your method, recipe, baking, etc., and work out where things may not be working out for you. My Sandwich tins are actually from Tesco or Asda, I only ever...

Brisk

When you mentioned the milk before, I assumed that it was to add more moisture to the cake when baking. If you want to limit the amount of wet ingredients to help with the balance of the recipe, I add stock syrup to my cake after it's baked. This adds moisture and can be used straight after...

Sorry as for the Vic Sponge 170°C for the sandwich tins. I have a digital oven so I can fluctuate between 5 degrees so it depends on the day but I tend to use 170° as my new oven is more powerful so I can always bake for longer in my sandwich tins. For you it depends how deep they are. I do...

When you say some milk is there a measurement to that? 3 large eggs plus milk may mean too much liquid for the amount of flour that you are using hence the too much liquid theory. I also think the tin size is an issue too. Baking one cake is much easier than two because you get one complete...

Peaches

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