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Made using the creaming method: I creamed the butter and sugar until it was pale and fluffy before adding the eggs and flour. 

Challenge: I found it tricky to get both of my cake layers to rise evenly, thus I used a weighing scale to divide the mixture. 

Positive Feedback: The result was a soft, light sponge with a golden top and even texture. It also tasted lovely!

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Miss, the cake was very soft and airy. It was also delicious and sweet.

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Very delicious