General Chat

Whilst waiting for my Victoria Sponge’s to cook I logged on here to catch up on new posts.

They are now a bit over cooked!

Do I take a chance on them being dry & add a bit of extra butter cream & jam... serve with jam & custard... use as base for trifle... turn them into a gateau with strawberries & cream.

Base for a trifle sounds good . With a bit of luck some juice etc will settle down in them and soften em up a bit .

I vote for gateau with strawberries and cream, yummy, But then trifle sounds yummy also.

Not much help am I? :-D

Trifle sounds good!! :-D :-D

I now have a Victoria Sponge & a Trifle setting ready for the next layer.

:-D

Just sprinkle the gateau with a dusting of icing sugar, Carol, and no-one will ever know! If the sponge is a bit burnt around the edges, trim those off to put in your trifle, then you've got both! :-D

something you could do if you have two layers, is drip some liqueur over them, spread fruit and cream over the bottom one, put the other on top, also having dripped some liqueur over it, and cover the whole thing in cream and decorate with some colourful fruit - afer it's been left for a while it tastes better

An Italian chef told me how he made fruit gateaux for the restaurant - he did it with the large sponge flan cases you can get in the supermarket - looks absolutely fantastic, people won't believe you made it yourself

Did the same as you last week and ended up with trifle ....Good .....But Ann's idea sounds even better! :-)