WW flour will make the batter dry.

Reviewed On: Oct. 8, 2011

The recipe "caught my eye" due to poor reviews. Read recipe/reviews. Was sure it wasn't recipe at fault but the reviewers as most probaby don't know what a SPONGE/FOAM cake is, nor do they understand the concept of mixing procedure, texture & very light flavor of THESE cakes. It IS NOT a American heavy textured/flavored cake. I'm a profess. pastry chef/instructor. I make these cakes everyday/know the texture & very light flavor of these cakes are what makes them special. Sponge-type (also known as foam) cakes, depend on beaten eggs for their light, airy texture, the mixing & folding procedule is VERY important as the batter can deflate before it even goes into the oven. Because it has no butter/oil it is lighter in texture, the flavors are very slight. They DO NOT require a frosting, only a little Whip Cr. & fruit. Think of it as Angel Food Cake. I wk in an Asian bakery, this is like our cakes only sweeter. Made this w/extra TBL of expresso & cocoa. Baked in 8" Springform pan-3" hi. Rose 2 3/4", deflated (which is what they do) to 2 1/2". Removed deflated sugary crusted top, split cake. Lined pan ring with acetate strip, put 1/2 cake in bottom of ring. Cut strawberries in 1/2, place along edge of cake, filled center w/whip.cr & sliced strawb. Added 2nd 1/2 of cake, piped whip cr. on top,added fresh strawberries. Removed pan ring to display cake. It was beautiful & declicious. THANKS for sharing recipe. Important & recom. all read about Sponge/Foam cakes to understand them.

Reviewed On: Apr. 15, 2010

1st of all, no one should have rated this recipe less than 4 stars. As a professional bread baker & instructor, I find most people measure incorrectly. Remember to use Dry meas. cups for dry goods & a liquid measuring cup for liquids. Also because of the difference in the characteristics of flour, as well as variations in the atmosphere you should always use less liquid and add as needed. Soda bread is very different from any other bread you can find in the world. It's round, with a cross cut in the top, and it has a velvety texture, quite unlike yeast bread, and the most distinctive and delicious taste. Always slice paper thin, never thick, and when buttered, it is one of the best breaksfast breads, and delicious toasted. I made this recipe 3 times. 1st AS WRITTEN and it was very good. 2nd, used buttermilk, which I prefer, baked on a baking sheet, 3rd. Added 2 t. sugar, 1 c. raisins. Delicious! Gave it 5 stars because the basic recipe is good and I was able to alter to change to my liking. I preferred buttermilk, cut a X on top of bread, bake in a sheet pan, dusted with cornmeal, at 375 for 30 min., remove from oven, brush with beaten egg (for color) and baked an additional 5-8 min. Icc234, you must have measured incorrectly. Like the recommendation from a reviewer to use a fork to stir. I recommend to start with 3/4 c. milk, and add as need. I used the 1 c. of b.milk. Dust hands w/flour, LIGHTLY flour work surface. Knead dough 5-8 times. BAKING IS A SCIENCE.

Reviewed On: Mar. 6, 2010