Dear Lindsey,
Just a technical point regarding the Strawberry and Cream Sponge Cake. I note that the sponge is baked in one piece and cut into two, rather than dividing the mix into two tins and baking separately.
I was wondering if there is any advantage in making the sponge this way.
Regards
Alan
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Hello Alan,
In this particular recipe it works better with regards to portion size and the ratio of filling to sponge.
If you split a 2 egg sponge between 2 by 8 inch sandwich tins each sponge will be much thinner and likely to be dry but the 2 egg sponge baked in one tin bakes perfectly in one 8 inch sandwich tin.
Best wishes
Lindsey