Reviewed: Mar. 11, 2009

this cake was great but not what I think of as a sponge cake!

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1 user found this review helpful

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Reviewed: Mar. 28, 2009

Some people are saying that this cake is disgusting but they are wrong.DELICIOUS!!!!!DELICIOUS!!!!!!!!!

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2 users found this review helpful

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heidi

Reviewed: May 19, 2008

This is a good recipe for a butter type cake (nice and rich), but I would not call it a spongecake. A true spongecake is made without butter and very, very light. A typical English treat usually filled with jam and topped with cream.

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38 users found this review helpful

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Jun. 18, 2011

A very delicious sponge cake substitute for those of us who do not feel like they have time or eggs to use 6 separated eggs in a recipe, which is what most real sponge cakes call for. I followed the recipe except used only 1/2 the amount of butter, as in 1 stick instead of 1 cup, which seemed excessive when I first read the recipe. I am wondering if there was a typo and she meant to say 1 stick. It is very good for the purpose for which I used it: strawberry shortcake.

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4 users found this review helpful

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ChiefCook

Reviewed: Jun. 16, 2012

It was the best sponge cake I ever had and it is easy to make

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Rob

Reviewed: Feb. 26, 2008

I made this cake for the international festival and I cant cook or bake to save my life but this cake actually came out great! out of all the dishes there this one was the talk of the room and everyone enjoyed it. Granted it did take extra time to bake compared to how much time the recipe requires and it did get a little difficult when the top started to slide a little. Overall, adding strawberries in the middle and whipped cream with a circular design of strawberries sliced on top made it look very professional. It is an easy cake to bake even for someone like myself and its very tasty and I highly recommend it!!

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51 users found this review helpful

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gborogirl

Reviewed: May 22, 2008

made this with gluten free flour and it was totally yummy, i also put jam and butter icing in the middle and lemony butter icing on the top, it went down very very well with the family thats for sure! :D

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10 users found this review helpful

Reviewer:

chrissyj

Cooking Level: Expert

Home Town: Taunton, Somerset, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Aug. 1, 2008

This cake was absolutely delicious. I layered it with whipped cream and strawberries for a classic treat. The flavour was just right and texture deliciously moist. Makes a perfect Victoria Sandwich!

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13 users found this review helpful

Reviewer:

Diana Moutsopoulos

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

Reviewed: Aug. 9, 2008

excellent,my first attempt at making a sponge and it was so light and delicious the whole family couldnt believe id made it.brilliant

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9 users found this review helpful

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donna

Cooking Level: Intermediate

Living In: Swansea, Glamorgan, Wales, U.K.

Reviewed: Oct. 25, 2010

This was my first victoria cake ...It turned out wonderful..only thing is i used 1/4 quarter cup of butter..used the same measurement for other ingredients.

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15 users found this review helpful