Making a 9.25 inch Classic Sponge Cake
I'm planning on making a plain vanilla sponge cake for Christmas, as some of our family don't like Christmas cake. I'm using two 9.25" square cake tins and since it's going to be quite a large cake, I'm not sure what proportions of flour, sugar, eggs, etc to use - most cake recipes don't specify how much they make, just how many it serves, and I don't want to make too little, or too much, batter.
The cake tins are 9.25" across and 2.5" deep, do you have any advice on how many eggs/flour/sugar is should use? The rest I can figure out myself.