I'm in the mood for a cake. Can I please have a recipe for a tasty Victorian Sponge?
Certainly! Here is a recipe for a classic Victorian Sponge cake:

Ingredients:

    3 large eggs
    150g caster sugar
    150g self-raising flour
    150g unsalted butter, softened
    1 tsp baking powder
    2 tbsp milk
    Strawberry jam
    Whipped cream (optional)

Instructions:

    Preheat oven to 180°C (160°C fan) and line a 20cm round cake tin with parchment paper.
    Beat the eggs and sugar together in a large bowl using an electric mixer until light and fluffy, about 5 minutes.
    Sift the flour and baking powder into the bowl and gently fold in using a spatula.
    Add the softened butter and the milk to the mixture, and continue to fold in until just combined.
    Pour the mixture into the prepared cake tin and smooth the surface.
    Bake in the oven for 25-30 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
    Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
    Once cooled, cut the cake in half horizontally using a serrated knife. Spread the bottom half with jam and the top half with whipped cream (if desired). Place the two halves back together to make a sandwich.
    Dust with icing sugar and serve. Enjoy!

This recipe will yield a light and fluffy sponge cake with a delicate flavour and a classic look. It can be served with a cup of tea or coffee, or dressed up with fresh fruit and whipped cream for a special occasion.
Would this recipe work for 6 to 8 bite sized, star shaped cakes? Would it bake well enough in the center as opposed to the tips? Should it be baked for a shorter time and / or at a different temperature? Are there any extra difficulties during the process due to this change?
Ava Rodriguez | Female | Mexico | Mexico City
Ethan Kim | Male | South Ko