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Crumbling Crust on Sponge Cakes

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Showing 1-25 of 94 posts in this discussion
In reply to an earlier post on 31 Jul 2014 09:31:42 BDT
Not to mention The Stuff [Dual Format DVD & Blu-ray]

Posted on 30 Jul 2014 22:17:52 BDT
Oh my word, I just googled it, I do vaguely remember seeing it

Posted on 30 Jul 2014 22:15:01 BDT
Sorry, I missed something there??

In reply to an earlier post on 30 Jul 2014 21:10:56 BDT
Last edited by the author on 30 Jul 2014 21:11:53 BDT
pixie says:
Soylent Green [DVD] [1973]oooh! you minx you! been flitting!

In reply to an earlier post on 30 Jul 2014 20:26:54 BDT
It is a distraction technique used by the Soylent Corporation.

In reply to an earlier post on 30 Jul 2014 20:05:20 BDT
Honestly RF, you could put a girl off her dinner with talk like that........x

In reply to an earlier post on 30 Jul 2014 16:23:06 BDT
pixie says:
Or try the ginger ones with honey and clotted cream....yikes! Is that Ori wiv a big stick?

In reply to an earlier post on 30 Jul 2014 12:43:22 BDT
Maggie says:
It almost makes you glad to be old, the thought of dreaming up new ways to cook seasonal insects definitely does not thrill me. But then, I once hated mushrooms, now they are one of my favourite foods. But still.........I think I'll pass ........maybe think about it for a decade or three !!!............think that definitely counts me out one way or another.

In reply to an earlier post on 30 Jul 2014 12:29:09 BDT
There's a lot talked in Spanish media about how the WHO wants people to get used to eating insects as a "viable source of protein." I find it slightly worrying, makes me wonder what they have up their sleeves for our future....

In reply to an earlier post on 30 Jul 2014 11:26:05 BDT
Maggie says:
With clotted cream, and black cherry jam

In reply to an earlier post on 30 Jul 2014 11:06:29 BDT
Margo says:
Think I'll stick to scones.

In reply to an earlier post on 30 Jul 2014 09:45:30 BDT
Something I never tried, but was reminded about by QI the other day was a cake/pate made from compressed midges/mossie/flies? harvested out of the air above Lake Malawi.

We lived near the Zambezi which being relatively fast flowing on its approach to the Victoria Falls never had such so-dense-you-can't-see-through-the-cloud quantities of midge/mossie/flies but that 'cake' was traded all over Southern Africa and regarded as an expensive hi-protein luxury.

Insects could be the next Fast Food - if you can catch them.

In reply to an earlier post on 30 Jul 2014 07:26:21 BDT
RF, whenever I think of you I think of those toasted insects you're always remembering...I've never tried them and not sure I could (even I have my limits!) but you always speak of them with such fondness. So you are crisp, crackly and slightly nutty.

In reply to an earlier post on 29 Jul 2014 22:25:17 BDT
Maggie says:
Spot on Pixie, exactly right., wouldn't say no to rhubarb crumble either.

In reply to an earlier post on 29 Jul 2014 21:32:15 BDT
How did you guess?

A rare treat, very, very slow cooked after an overnight marinade in something alcoholic...


In reply to an earlier post on 29 Jul 2014 20:29:38 BDT
Bearman says:
So you think I am crusty - LOL

Posted on 29 Jul 2014 19:07:08 BDT
Last edited by the author on 29 Jul 2014 19:07:20 BDT
pixie says:
Bear would be a fillet steak with a garlic butter sauce and fries
Patti would be a rhum baba...lashings of cream in the middle
Ori would be a Teriyaki chicken with soba noodles and a japanese salad on the side
Diamond would be a toffee apple crumble with good custard
Ivan would be a Black forest gateau, Lemon sorbet and a shortbread finger a trio of lovliness!
Charlie would be a spicy tagine with cous cous, flatbread and tomato salad
Happy would be a piri piri chicken on the BBQ with good bread, wine and salad
Maggie would be a roast chicken with salad new potatoes and a hot apple pie and cream
Mr Stevens would be rib of beef and all the trimmings
Mrs P would be sole veronique with lightly steamed green beans and floating islands

In reply to an earlier post on 29 Jul 2014 17:36:16 BDT
Ooh Ori, you,ve made my day, I sound too good to be true, but I like it.xxxx

Posted on 29 Jul 2014 17:33:15 BDT
Bear is something Carribean and barbecued, with a fussy perfect dessert for the finish.

Pixie is comfort food with a bit of zing, like say one of those cross-over sausage en croute things with fresh herbs.

Ivan: good roast beef dinner with all the bits and pieces.

Patti is a new twist on an old favourite, like say Beef Wellington with a layer of tapenade under the mushrooms.

HC: I imagine her as a table full of excellent tapas/mezzeh, some a bit exotic and others just down-home good, served with some gorgeous kind of fruit-based cocktail, refreshing but surprisingly strong.

Cooking Diamond: Sweet, light, delicious and decidedly moreish-- a perfect pavlova.

As for me, whatever I am, I'm meant to be served with rice!

Posted on 29 Jul 2014 17:22:28 BDT
I think Mrs P would be something exotic and eastern. But Ori would definitely be oriental with a bit of barbecue on the side. Pixie would be a curry, but nothing ordinary, it would be full of flavours and textures, and you Bear, would be a big crusty loaf,all floury with a crisp crust and a tender crumb. Charlie would be something light and flavourful like a bowl of noodles in a really tasty broth but Ivan would be something sweet and fulfilling like a sticky toffee pudding or apple pie and cream. I think a multi layered lasagna is spot on for Patti though, you never know what your going to get, although on the other hand she could be a big box of handmade chocolates, every one something new and

In reply to an earlier post on 29 Jul 2014 14:56:16 BDT
Last edited by the author on 29 Jul 2014 14:56:39 BDT
Bearman says:
It just popped into my head while reading your post. I sort of develop a mental picture of all the regulars here, and each post adds to the picture like pieces in a jigsaw puzzle. When I saw you talking about cakes, I instantly pictured you making a Victoria sandwich.

I like your last comment - I think this could be the basis of a fun game.

If we were all food, what do other people think we would be?

We have established that Diamond is a Victoria Sandwich.

Now I think Pixie would be something like spicy falafels smothered in hummus.

Ori has to be a fresh, spicy Massam Fish Curry

Patti (sorry for the cliché) I picture as a really rich and flavoursome lasagne al forno

Happy is a succulent duck breast, served rare with crispy skin on the side

Ivan - slow roast pork belly

I will have to think about the others. Now your turn........

In reply to an earlier post on 29 Jul 2014 11:13:59 BDT
Spot on Bear, I love Victoria sponge cake, it,s my favourite. I don,t mind a slice of any cake, coffee and walnut is a pretty close second and chocolate is pretty good too. Am I so obvious Bear, and what were you doing, trying to work out what we would all be if we were food.?

In reply to an earlier post on 29 Jul 2014 09:18:24 BDT
Bearman says:
Diamond - for some reason I picture you as a Victoria sandwich kind of girl - is it a favourite? Or am I completely wrong, and in reality you are happiest with a slice of chocolate fudge in your hand?

Posted on 27 Jul 2014 22:31:35 BDT
Cakes, who knew they could be so difficult to Smartypants here, never has a problem. I,m not an adventurous cook, more a follow the recipe instructions to the letter type of girl, it works for me. Here is my list of must do,s for sponge cakes.

Quality flour, mc Dougalls etc
Caster sugar
Medium eggs, or large if you must
Spreadable butter, not marge, too much water, or softened butter at room temperature, not melted.
Preheat oven, even a fan oven.
Reduce temperature by 20 degrees for fan ovens, centre of oven, not top shelf.
Cream sugar and butter until light and creamy and the sugar has dissolved, you cannot over beat butter and sugar.
Add lightly beaten eggs a little at a time....add a little flour to stop curdling if needed.

ALL ingredients at room temperature not straight from fridge.
Add flour ALL AT ONCE, not bit by bit. Fold in quickly and lightly or you will toughen the gluten.
Add milk if needed to make a soft dropping consistency.
Line tin with a cake liner, or grease proof, I never grease the tin if I use a liner, cos I,m lazy.
Pop into the oven, cook, can start looking once the cake has been in the oven for about three quarters of it,s cooking time, otherwise it will sink. Fan ovens are notoriously quick and hot, so don,t go by the recipe times but use your judgement. Colour, shrinking slightly from sides of the tin, springs back when lightly pressed, cake tester comes out clean and dry. Voila cake done. Cool in the tin, on a rack for ten to fifteen minutes, remove from tin after this time and leave to cool completely before filling and decorating. What a faff, but so worth the effort when it turns out perfectly, and puts a big smile on your face.xxxx

In reply to an earlier post on 26 Jul 2014 17:04:07 BDT
So true, you have to watch fan ovens. As we know all ovens, even 2 of the same brand, have their little ways and if you're not used to fan ovens you have to experiment a bit to find out the best proportions of liquid etc.

Also don't overmix! That can make a cake heavy no matter what kind it is.
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Discussion in:  cooking discussion forum
Participants:  44
Total posts:  94
Initial post:  6 Apr 2011
Latest post:  31 Jul 2014

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