Making a 9.25 inch Classic Sponge Cake
Asked on 23 Dec 2019 by amywilson
Hiya,
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.
Many thanks,
Amy
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Hello Amy,
I would do a 7 large egg mixture for a 9.25 inch square tin.
That’s 400g each of sugar, SR flour and butter.
I prefer to bake a classic sponge as a sandwich cake – i.e. in 2 tins, because they bake quicker and are less dry.
That means you would need 3 ½ large eggs per layer – that equates to 225g of beaten egg if that helps.
Best wishes
Lindsey