Wednesday, 15 February 2012

Victoria sponge

It's been a long time since I made one of these. I had lunch with the lovely K on Sunday and took one along with me. The perfect companion to a mug of hot tea. I toyed with making something different, but Nigella's recipe is so reliably delightful.

I made an extra one so that we had a little something in the cupboard to nibble on during the week. Baked in a loaf tin, with liner, it's just the right side of naughty. Our one was a little problematic as the 'tin' had to be changed 5 minutes into baking. I was using a silicon loaf tin and the smell coming from the oven was disgusting. I've only used it once before, without a liner, and the cake was revolting so I wasn't going to risk it this time.

Executive decision - cake whipped out of oven, plonked in shallow oven dish - hence the odd shape - and offending tin slung in the bin.

Have you ever experienced the same thing with silicon bakeware?


  1. I brought my grandad a set of silicone baking 'tins' for Christmas but he refuses to even attempt to try them, maybe he has the right idea!!

  2. I have never tried them but have one hiding at the back of the cupboard....guess thats where its staying!

  3. I quite like my silicone loaf tin for meatloaf as it stops the juices seeping out from the seams. But I don't like silicone for cakes - the crust just seems all wrong somehow.

  4. I have used a large round one for fruit cake and it tasted okay but I have to confess I am not sure about plastic in the oven - I love cooking with my old cake trays even though they look battered and grotty!

    1. Some of my friends swear by silicone, others have experienced the weird smell and the shiny, smooth crust. And, I do agree - I'm not sure about the whole plastic in high heat thing. I'm going to stick with my sturdy bakeware for now.