[Sca-cooks] OOP: Victoria Sponge Cake

[Druighad at aol.com]

As for using French Buttercream to frost a cake. The best way and safest was
to make buttercream is to beat your butter and eggs together until almost
white and then take simple syrup that is soft ball stage(= parts sugar and
water, brought to a boil until sugar is dissolved then boiled until a small
bit rubbed between your finger{dip your fingers in ice water first}
resembles, well to be gross, snot) and mix well. the heat from the sugar
syrup will actually cook the eggs in the frosting.