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Message: [QUOTE="Emmie, post: 44822, member: 5241"] Ah, that tunnelling info was just what I was wondering about the yesterday - how timely! I made the nicest-tasting, but also the ugliest Victoria sponge I have ever made yesterday. :D One reason was that I used a conventional oven setting and got distracted and forgot to adjust my oven temp so baked it for 20min at 160C rather than 180C before I realised. But I also had a lot of bubbling, especially on the surface. Thanks to [USER=2340]@Norcalbaker59[/USER] 's post I'm pretty sure it was a slightly too wet batter, plus slightly over-zealous mixing - I normally mix cakes by hand, unless they're big, but just wasn't feeling it yesterday and used my stand mixer so I reckon it was over done. Hopefully I can turn out something a bit prettier next time. But also thanks to Norcal I weighed my eggs and scaled my recipe from there, which I think helped the taste no end. [ATTACH type="full"]3848[/ATTACH] [/QUOTE]