I once left a fruit cake batter for about an hour and it was fine. But it didn’t work with a sponge batter I tried only once, as, I suppose, it’s because it’s got self raising agents in it than make it go flat. I’m not really sure of this to be honest. I didn’t try it again. Interesting topic and would love to see if anyone else has had a good experience with it.
You must never limit your challenges, instead you must challenge your limits
