Joined: Jan. 05
Hi everyone at Diana's Desserts Discussion forum
Im new here, to this site and also baking and i could use some help
I made a regular sponge cake the other day, seems to be ok if a little dry, tho it was springy and all dat, wat can i do to make it a little more perfecto..
i used eggs (seperated), plain and self-raising flour, caster sugar and vanilla essence.
Also, when baking, do i just turn the heat source from the bottom (of the oven) or from both sides? (top and bottom)