- Apr 2, 2019
- Reaction score
Made one today, second time I've made one. First one I made a few months ago was delicious but this one is off the scale yummy! I've come to realise, from various baking videos, how important it is to gently fold in flour and not push out the air, because my sponge is super light and airy. So I used my new stand mixer for the butter, sugar and eggs and then did the flour by hand. By the way, the first thing that hit me on flavour was the butteriness and then I remembered that I didn't use butter, I used Stork margarine. In fact, I used a copy of Stork, Tesco's own baking spread. Honestly it's so much cheaper to buy a 500g tub of spread than a 250g block of butter, and it's every bit as good for cakes.