Thank you For your Very Kind Comments Angela, I genuinely love baking and love to encourage others. Comments like yours make the odd occasional Negative Comment worth it, So thank you and Happy Baking xxx

Thanks so much 😊

Thank you so much for your lovely , kind feedback Catherine. I am so pleased you find them helpful. Most people like really fast tutorials but if someone is learning then surely its best if everything is explained, so they are a little bit different to others on youtube where everything is just fast pace and they do take up a lot of time and planning to make sure everything is in there so comments like your mean the world xxxx thank you again and have a lovely bank holiday weekend x

do you have any videos on how to make chocolate ganash ? enjoy your bank holiday too xxx

Im afraid i dont Catherine, I dont actually use it because even though it is safe to use it still poses higher risks with food bourne illness just because your using fresh cream. It also means ideally the cake needs to be eaten within a few days of the use by date on the cream to be on the safe side even though when you heat it up the properties change. Have a look on paul bradfords site hes an amazing baker and did learn an awful lot about ganache and how the micro-organisms multiply ect ect and did a blog x

thanks for the helpful info ill take a look at pauls site xx

Excellent suggestion , thank you so much for adding this x I hope this bumps this comment to the top so other viewers can see it, Thank you again, Rachel x

Unfortunately not sarah and i only share what i know, I don`t pretend to know things i have never tried. I spent years as a hobby baker perfecting this sponge cake, hence then being able to share it. Im sure there will be other bakers on KZfaq who have done this, sorry i cant be of any help on this occasion

Jill Sheppard Good Afternoon Jill, to answer your questions I used medium but in the past I have used large and it just means you need to be extra Caful to prevent curdling as there is slightly more eggs to add it won't harm the recipe x I Use very deep cake tins and if you use all of the batter between two 8 inxh round deep cake tins, once the cakes are levelled and sandwiched together mine end up between 4 inch and 5 inchs deep So plenty of servings and your customers will really appreciate that. I hope I have helped, Happy Baking and keep your eyes peeled for more tutorials , rachy

Thank you very much indeed.xx

Yes, you can , I use 350g of batter per tin for a 10 inch round, its just a case of trial and error. I learned by making loads and weighing it out

Nada Lafta lowest

Yes thats what i normally do x

Dont worry, this was made years ago using a very old camera, all NEW CONTENT is in High Defination

Aditi Dave plain flour and baking powder👍🏾

Hi, I would like to know as well, did you try it yet, I want to bake it in 2 pans

No i just grease and also use baking paper

Sorry I have never made one

Hi Lisa, Yes same amount of time but please note cooking can vary on your oven, how old your oven is, the type of oven ect. Getting to know your oven and also using an external oven thermometer to check that it is working effectively and is really at the temp it says its at can be extremely helpful, warmest wishes Rachel

Kat D Its in the Tutorial Kat, Measurments and Method Step by Step x

OK

gerry hartley Hi Gerry, I have a completely different recipe for an amazing chocolate sponge cake. Go to my channel and the playlist Delicous recipes , it's on there x

thank you so much xx

Evelyn Fernandes Gadani For best results always use self raising flower. However if you can't get any at all then I would advise one and a half teaspoons of Baking Powder , if you use bicarbonate of soda that's a much stronger version so use even less. I hope that helps with your Question and happy Baking x

Thank you very much Rachel. Ur such a blessing. The way you patiently include every little detail in your videos helps novice n experienced bakers alike. Hat tip to you sweetheart. May you always be happy n may u achieve immense success in all your ventures.

That is such a lovely thing to say Evelyn and i wish you all the best also xxx

Hi Gerry, You can use either in regards to the butter, I personally prefer salted as I think it adds more flavour. Simply make more cake batter for larger tins, don't Worry if you make too much , I just turn any spare cake batter into cupcakes

I am really sorry but i dont make eggless cakes so i cant comment

Good Morning Neelam , Thank you for your question, im really sorry but i have NEVER made an Eggless Sponge cake, I never pretend to know things i dont, and due to never making one im afraid i can t be of any help on this occasion. Im sure however there will be plenty more recipes on KZfaq, tried and tested that are egg free. Sorry again and i hope you find the other tutorials helpful, Very best wishes, Rachel

Hi there, It does not matter, There is not much difference and because i use so many eggs in the first place ( more than a standard recipe) it ends up lovely and moist but also light and airy, thank you for your comment and i hope your enjoying the channel, Very Best Wishes , Rachel

Rachels Enchanting Cakes love your channel ❤️

The video was awesome and I want try this but I cannot load up step my step. Can you help TIA