I started with making the batter, and I must admit that before adding the milk I felt a bit concerd by its thickness. It turned out to be ok. After making the batter I proceeded with the merengue. When i got to the baking part I had to lower the temperature because the merengue was starting to cook too fast. I did not innovate as I thought it would be best to first "master" the basic recipe as it was my first time cooking merengue on victoria sponge. And I also belive that the simplicity of flavours in this recipe is what really makes it wow!
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