cake tins

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CAROLANN

cake tins

I would like to bake a 10" victoria sponge cake for my mums 80th birthday. I have not made a sponge cake that big before and need to some advice please.
How much cake batter do I use ie. how many eggs, flour etc and should I put it in one tin or two? How long in the oven and on what temperature

Thanks is advance.

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Lindsey, Food Editor

Sponge Cake

Hello Carolann,

If I had to do this… this is what I would do……

3 layers (cooked separately)
Using a 3 large egg recipe per layer.

I.e. this per layer

175g self-raising flour
1 1 / 2 level teaspoons baking powder
175g spreadable butter
175g castor sugar
3 large eggs
1 1 / 2 teaspoons vanilla extract

Exactly the same method and temperature as this recipe….
http://www.deliaonline.com/recipes/cuisine/european/english/classic-sponge-cake.html


I would check if the first one is cooked at 40 minutes to see if it springs back when lightly pressed in the centre.

You may find that 2 layers are enough and not want the third.

Best wishes

Lindsey

 
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