Making a deep classic sponge cake
Asked on 29 Oct 2020 by Lesleyjm
Hi Lindsay
I want to make the Classic Sponge from Delia’s Cakes which specifies 2 x 18 cm sponge tins. I want to bs,e it in a 15cm deep tin and cut in half. Will this be ok, and how would that affect the cooking temp/time.
Thanks Lesley
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Hello Lesley,
Sponge cakes are generally cooked as two layers because they cook quickly and are less likely to dry out.
Yes, you can cook a 2 egg sponge mixture in a standard 18cm cake tin but the edges will dry out as it will need longer to cook the cake through to the centre.
I haven’t got a tested cooking time but I expect about 40 - 45 minutes.
Same temperature using conventional heat or 20 degrees less if you only have the option of a fan setting.
Kind regards
Lindsey