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Making a Victoria sponge type cake - how many eggs for a 10"x13" deep tin? It's quite big for a partyTIA
According to my cake decorating book, for an 8" sponge you need 14oz flour, 12oz butter, 12 oz sugar & 6 eggs. A 10" needs 1lb 7oz flour, 1lb 5oz butter, 1lb 5oz sugar & 10 eggs.A 12" needs 1lb 12oz flour, 1lb 10oz butter, 1lb 10oz sugar & 13 eggs.Add 1-2tbsp milk to obtain droppping consistency if necessary.My usual 8" mix uses a 5 egg recipe, plus 2 extra oz of flour to make it a madeira and that gives a cake that's about 3" deep.10x13 = 130 sq ins12 x12 = 144 sq ins So sizes are comparable.
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