I made this a while ago without measurements and the inside was a bit raw and took way longer in the oven but was good! I am now trying this recipe again with measurements, i’ll update❤️
Thankyou so much I was able to do this cake and I had all the ingredients now I use your list most of the time for practise since I want to be a baker so thnkyou
I remember the school ones being very white. As in the cake itself was not yellow at all. It’s strange because almost all recipes I see come out with a yellow tint. Or am I remembering wrong?
@@MichaelWilliams-ce2or Nah I never found out my man. We will have to hop in a time machine if we want to know for sure lol. Is a small chance we’re remembering wrong but I doubt it. I remember them basically how you described.
@@johnmarrison5028 thanks John, unfortunately my little lad is dairy free so we always have to use flora, I find it's the one that tastes like butter the most
I asked my old school cook and she said they used a mix and liquid eggs and oil. So no butter, very little yolk. Prob loads of chemicals. That’s why it tasted amazing 🤣🤣🤣
10 minutes is usually okay, but basically when your oven first comes on (if its a gas oven) the flame is high inorder to get it to the temp quicker. But when the oven reaches the correct temperature it turns the flame down. For me i normally know its ready when the flame changes.
Butter?? In school sponge?? No way. Would be marj at best. And school sponge was made with powdered mix. It arrived in big bags. I know this because I used to deliver the stuff from the council central catering depot to nearly every primary school in the county.
