i am fairly new to baking and usually make basic Victoria sponges to decorate. But when I make them the mixture is quite thick and never really levels in the tin and I always end up with really wonky cake that I loose half of when I cut the top off.
I recently made a chocolate sponge that used 350ml of milk in it and therefore was more of a pouring consistency. Because of this they levelled and ended perfectly even when baked.
Is there a recipe or adaptions hat I can use to make my Victoria sponge batters more runny? If i add milk will I ruin it?
I definitely wouldn't add milk to your current recipe - it would throw the proportions off. Sponge is generally a thicker batter, so if you want something runnier, I would look at different recipes.
If you find your batter doesn't level itself in the pan, use an offset spatula to spread it around and create a level top. It may bake off with a bit of a dome, but you shouldn't lose too much cake when you level it out. I might also try playing with your oven temperature a bit or use even bake strips for a better outcome.