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The Genoa Sponge recipe is absolutely first class and suits a novice well. I can manage a very acceptable Victoria Sponge but this Genoa recipe knocks the socks off the Victoria ones. The only problem I still have to overcome is keeping the tops level and even. With such a loose batter, I thought this would be taken for granted as a level product but it is not so far. Perhaps it is my fan assisted oven with a dodgy door? Many many thanks, this has made my day. P.S., I filled it with raspberry jam and cream....fantastic!
By Indy-Jestion march 25th 2013 at 17:59 (n° 1)
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