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Cream for Victoria Sponge


CeeJay
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YES, my FAVOURITE pastry![:D]  Always yummy, beautiful and golden.

However......Mince, Bum......etc etc.  Id, I have been making it all WRONG[:-))]

I always thought you said SIX ounces of flour so that's what I have been using[:$]

Nevermind, I got in some mascarpone specially yesterday so I will do it with EIGHT tomorrow[:D]

PS I have made "pork parcels" with the pastry, using a good quality "sausage" mince (for farcies) and a nice lot of sage, plenty of freshly ground black pepper.  Only drawback is, whatever the quantity I put out, they go in minutes so that I am obliged to make batches and batches and batches, freeze and re-heat in the oven.

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  You just make it as you have mint, if it works do not change it.

My problem is that my american friend sent this to me and I used my 'cups' to measure and so wrote it down as I found it.

I have just looked an it is written down as 6oz and on another sheet it's 8oz when I look at my recipe box, Ofcourse, in the US there is a specific cup measurement.

(and there will be a reason for this, I am a very disorganised person, and probably couldn't find the first conversion list I had done, so did another. There are now three sheets of paper in my recipe box. Which is as I said is very disorganised and when I say sheet of paper, I mean the back of a used envelope.[Www])

So to catalpa, you can try it with 6 or 8ozs.

I haven't made any since last December, so I cannot remember what I do.

Sorry catalapa for the confusion.

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Oh don't worry about confusion, etc. I'm just pleased to have it again.

Thank you. I've tried to figure out when I last made it with the recipe and it was probably 2014... and I didn't remember the recipe accurately at all when I tried

to recreate it a couple of years ago.

I shall add mascarpone cheese to my shopping list for tomorrow. [kiss]

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