Devastated might not be quite the word but have a look at the photos.

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Not cooked enough.
I will try again.  But right now I'm having a drink or 3.

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Bugger!   :'(
Is this a packet mix or 'from scratch' ingredients?
What temp did the recipe call for?
Can't see how many coal you have underneath but with only 13 on top (of a 12" ? )  I am going to suggest the oven was a little too cool   :-/



As long as it isnt still raw in the middle...

Trick 1:  Fill the hollow with whipped cream and sprinkle with 'hundreds & thousands' - kids don't CARE!

Trick 2: Cut in half, put the top upside down on a board, plaster with jam and cream, place the bottom slice upside down on top of the jam and cream covered slice, dust with icing sugar - friends don't CARE!

Have another go luv !   :)

"Packet Mix" now i'm devastated. ;D ;D ;D ;D

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My wife just got home had a look at the flop and said "I think we might have Trifle tonight." So Trifle it is.

Oh dear... I should have remembered Trick 3 - make trifle   ;)

As for the recipe...
It's been many many years since I made a sponge but I seem to remember always starting with the creaming together of sugar and butter... but I think I always used SR flour too  (brain hurts)   ::)

Are you sure there isnt' an ingredient missing from your list or are the 4 eggs supplying the only liquid?

Did you let the eggs come up to room temperature first?   :-/
Seems like a silly little thing but it does have an impact on sponge baking.




I tried googling plain flour sponge cake and came up with an interesting recipe you might like to try
It's the all-in-one method rather than the traditional 4 step process   :)

http://raspberrybrulee.com/2012/08/15/victoria-sponge-from-paul-hollywoods-how-to-bake/

Plain flour + carb & cream tartar = sr flour.
This recipe works and it will work in a camp oven. I just need to get the cooking right.
Or else its Lamingtons next time. ;D ;D ;D ;D

If it's a tried and tested recipe, then I go back to my original thought - not enough heat in the camp oven   :-/



1/2tsp Bicarb & 1tsp of Cream of Tartar added to 1cup of plain flour = 1cup SR flour

1cup Plain flour & 2tsp Baking Powder = 1cup SR flour


You are adding the full amount of bicarb and cream of tartar to 2 tablespoons of plain flour...  although the corn flour needs to be counted too I guess   :question



Sorry, I rarely use plain flour...it's usually SR or Bakers flour so can't offer any more ideas on that one 

NOOOOOOO not lamingtons - the bits get stuck between me teef!   :D

I'm for the jam and cream solution.
It'll still taste good.

art

Yes definitely the heat.
But do not despair for I will get it right.
Success will be my reward. (topped with strawberries and whipped cream) ;D ;D ;D ;D

shackles wrote on Apr 26^th, 2013 at 7:50pm:

Yes definitely the heat. But do not despair for I will get it right. Success will be my reward. (topped with strawberries and whipped cream) ;D ;D ;D ;D

YES I got it. See the plain Flour Challenge.

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