Talk:Sponge cake

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Only know I have a problem in baking real cake.....

Can anyone tell me why everytime when I bake a cake, it will either collapses before I take it out from the oven or while it cools down on a rail? If the temperature is adjusted higher, it will get burnt before raising. But if adjusted lower, it will not raise. I follow exactly the instruction and temperature of the oven but the timing is always wrong. Apart from the shape, it really tastes good though. I wish I can make a perfect cake. Please give advice.

from a Life-time-cake failure

• You should put your cake on a lower shelf and highten the temperature slightly if your over isn't fan assisted. If it is, keep it in slightly longer. Use more flour if you don't mind substituting a little taste for a little more stability. But remember, the taste is generally a lot more important!

Shouldn't this be merged with sponge (food)? Skittle 23:19, 27 April 2006 (UTC)

[edit] Removed unless someone has a cite

Although simple to make, Victoria sponge recipes are notoriously sensitive to cooking times and temperatures. As such, oven manufacturers often use a Victoria sponge recipe to test their ovens. ^{[citation needed]}