Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the difference between a Victoria Sponge and a French Sandwich?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference between a Victoria Sponge and a French Sandwich?),it will help you,my kids.
These are both types of cake, and they appear to me to be the same.
Answers:
well ones a sandwich and the other is a cake:D
Other Answers:
I've never heard of a recipe called 'French sandwich cake' so I'll assume it's the Lyon's pre-packed cake in this link http://www.kzwp.com/lyons/2002cakes.htm
or a similar pre-packed one.
As far as I can remember, they use a cake recipe which is more like a Swiss roll cake. It's more light, and a bit more dry ... and generally has less fat in it.
Victoria sponge cakes are something I know well - I use the basic recipe frequently, although I often turn it into fairy cakes or a 'loaf' style cake. They are basically like a 'pound cake', in that they have equal weights of sugar, flour & butter (or margarine), and one egg for each 2 ounces of flour. They are normally a heavier cake, and a bit more moist. And of course they are higher in fat!
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Kitty said: Yes.What is the difference between a Victoria Sponge and a French Sandwich?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference between a Victoria Sponge and a French Sandwich?),it will help you,my kids.
These are both types of cake, and they appear to me to be the same.
Answers:
well ones a sandwich and the other is a cake:D
Other Answers:
I've never heard of a recipe called 'French sandwich cake' so I'll assume it's the Lyon's pre-packed cake in this link http://www.kzwp.com/lyons/2002cakes.htm
or a similar pre-packed one.
As far as I can remember, they use a cake recipe which is more like a Swiss roll cake. It's more light, and a bit more dry ... and generally has less fat in it.
Victoria sponge cakes are something I know well - I use the basic recipe frequently, although I often turn it into fairy cakes or a 'loaf' style cake. They are basically like a 'pound cake', in that they have equal weights of sugar, flour & butter (or margarine), and one egg for each 2 ounces of flour. They are normally a heavier cake, and a bit more moist. And of course they are higher in fat!
correctness,It's Non-profit and only for informational purposes.
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