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I have 24 x 32cm cake tin and I want to make a basic sponge. How much flour, sugar, eggs etc should I use? Doing a practice run cake for my sons b'day next week.
Bumping for you, as I'd like to know if there's a 'formula' too.Also like to know how you know how long to cook a bigger cake for, or if you just have to guess ?
I'd go for 6 large eggs.Weigh them, then use the same quantities of butter, caster sugar and self raising flour. If there's any excess, you could always make some buns or eat the raw mixture (yummy). I think probably cook at 180 for 40 minutes or so.
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