I just found a recipe for
Sponge cake on wiki-how
it is really similar to my bublanina - just without all the fun fruit additions. I bet if you really need measurements that make sense this will cut it well.
except instead of melting butter I just pour in oil (usually light olive oil since that is what I have at home, but really whichever light oil I happen to have)
I figured out that when I poured a lot more than usual - everyone was craving, that this was the best it ever turned out
;-)
funny how that goes.
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