Scaling up a Victoria Sponge

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Jenhornet

Scaling up a Victoria Sponge

Hi Lindsey,

I have been asked to make my cousin's wedding cake and am using my old favourite Delia's all in one sponge recipe. I need to make an 11 ins bottom cake and am struggling to work out how much of each ingredient I need. Please help.

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Lindsey, Food Editor

For Jenhornet

Hello Jenhornet,

Are you using Delia’s new version of this recipe?

http://www.deliaonline.com/recipes/cuisine/european/english/classic-sponge-cake.html

This is what I would do. I would definitely make it in 2 layers and as it’s a special occasion I would recommend you try one layer of this well in advance to check that it works.

I would suggest for each layer of a 11 inch sponge cake……

350g self-raising flour
3 teaspoons baking powder
350g spreadable butter (we use Lurpac slightly salted)
350g golden caster sugar
6 large eggs
3 teaspoons of vanilla

I would start checking to see if it is cooked (at 170C) after it has had 40 minutes.

If you are going down the traditional 3 tiered route, a classic sponge cake is very light and wouldn’t generally be used for stacking etc. If you are just doing one big (2 layer) cake or using one of those modern stands which separate the cakes out it should be fine.

Finally I just want to confirm that this is my best guess and I have not tested it so please make sure you try it before the big day.

Best wishes

Lindsey

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Welshcookie

Victoria Sponge

Remember that Victoria Sponge is best eaten on the day after it is made at the very latest.
You may be better off with a firmer sponge like Madeira.

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choccygill

Victoria Sponge

Hi when I make victoria sponge I keep it in an airtight box and it stays fresh for at least 3 days !

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Cbannister

Wedding cake-scaling up

Hello, I am making my sister's wedding cake in May, she wants a Victoria sponge cake with jam fresh cream and strawberries. I was planning to do 3 or 4 tiers of (6), 8,10,12 inch rounds. But I am only used to making 8inch- using either 3 or 4 eggs (6/8oz of other ingredients). I don't mind if it is 2 separate sandwich layers per tier, or a deeper cake to slice into 3 layers.

Also what would you recommend for cooking times and temps?

Hope that makes sense!!!

Thanks! Charlotte

 
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