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[QUOTE="Lee_C, post: 38711, member: 3306"]
Thanks, I'll do the DIY strips and try again in my tins before buying anything.

Regarding flour, interesting point.
I've been using run of the mill (no pun intended) self raising and plain/all purpose flour for all my bakes, these ones.

[URL]https://www.tesco.com/groceries/en-GB/products/254917828[/URL]
[URL]https://www.tesco.com/groceries/en-GB/products/254917759[/URL]

Sorry to keep picking your brain with all my questions but would it be a less dry sponge if I used a branded flour?

For the Victoria sponge, it asked for self raising flour plus 2 teaspoons of baking powder. What I don't understand is why self raising flour, which obviously already has a raising agent included, would need baking powder, and perhaps the baking powder contributes to drying the sponge. I know how to make cake flour by substituting some  plain flour with a couple of tablespoons of cornflour, and wonder if cake flour plus baking powder would work better?
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