11" sponge quantities?

Angelraesunshine

I want to make a large deep 11" sponge cake but i am not sure what sort of quantities i should be doubling up to can anyone help

should i be looking at maybe an 8 egg or a 12 egg mixture?

Thanks


also whats the best way to keep the middle from mounding and keeping it flat?

Janie_G

I would have thought 4 large eggs maximum, this is an old fashioned method handed down to me by mny gran and my mother, and at 65+ I still make sponge this way,

weigh however many eggs you are going to use, make sure they have been out of the fridge for at least an hour, whatever the weight of the eggs, the same weight of SR flour, same weight of castor sugar, same weight of butter or margerine. beat the whole lot together and put in the tin and bake, usually for fan oven if its in two sandwich tins, 180oC for 25 minutes or until risen and shrunk away from the sides slightly, or it should spring back up when gently pressed in the middle. if you are going to add other ingredients, coffee essence/chopped walnuts do it at the end, if chocolate sponge then reduce the flour and make up to the "egg weight" with cocoa. hope you enjoy your cake and its successful, Dont think you can stop a cake rising, thats the nature of the beast. you could always cut the top level and cover with butter icing etc

MC_Emily_2

I'm not sure on the quantities for this size but if it does mound in the middle you can always slice off the mound and turn the sponge upside down, so using the flat bottom as the top. Hope this helps.

greenbee

To stop it rising in the middle, use margarine not butter, eggs at room temperature and watch it like a hawk. If it starts to peak, blow cold air over the surface. Cook at 180C or 165C if it's a fan oven.

The easiest thing to do is to make a cake larger than the size you want and then trim it (I'd recommend using a leveller for the top not a knife though, as I can't cut straight!). Professional cakes aren't perfect, they're just cut out of a larger cake

For a round tin:

radius x pi x height (usually 3 inches), divided by 34.67 gives you the number of eggs to base the recipe on

square is length x breadth x depth divided by 34.67

Measurements are all in inches (34.67 is number of cu inches in a pint, which is what a 1 egg mixture makes)

Angelraesunshine

oh dear this does not seem to be working well i used a 5 egg mixture for my 9" tin and that was just right and a 4 egg for my 8" but the 11" i need to be deeper too. it just does not sound enough cake mixture

charliee_3

when i made an 11" cake recently i used 6 eggs for each layer (so 2 cakes) it was massive, but gorgeous...

Angelraesunshine

ok well i have put it inthe oven and have gone for a 10 egg mixture so far it is looking good