Q: I tried making a sponge cake and it wasn't fluffy and light! It came out of the oven quite heavy. My egg mixture was lovely and light before adding the flour and cornflour so why did this happen?
Q: It is often suggested to store baked goods in airtight containers. Are all airtight containers the same? Also, should I store my baking in the fridge or at room temperature?
Q: Why do my oat-based mixtures often become dry?
Q: Why did my sponge cake deflate halfway through baking?