I would like to make the Classic Christmas cake in a 10” round tin but am struggling with the maths to scale up! Please can you help? Thanks
Lindsey, Food Editor replied
Hello,
For a 10 inch round, based on the chart I recommend using a 7 egg recipe.
You could add the 2 egg and 5 egg quantities on this chart.
When cooking in a fan oven we recommend reducing the given oven temperature by 20 degrees but as this cake is baked on the lowest shelf using conventional heat I would reduce it by 25 degrees if you use a fan setting.
Give it extra layers of protection around the outside and make sure the top is covered with a double layer of parchment (not touching the cake mix).
I would have a peek at 4 hours then every 15 – 30 minutes after that depending on how it’s looking.
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Hello,
For a 10 inch round, based on the chart I recommend using a 7 egg recipe.
You could add the 2 egg and 5 egg quantities on this chart.
When cooking in a fan oven we recommend reducing the given oven temperature by 20 degrees but as this cake is baked on the lowest shelf using conventional heat I would reduce it by 25 degrees if you use a fan setting.
Give it extra layers of protection around the outside and make sure the top is covered with a double layer of parchment (not touching the cake mix).
I would have a peek at 4 hours then every 15 – 30 minutes after that depending on how it’s looking.
Kind regards
Lindsey