calling all cake experts.....

[dipsymummy]

CAn any one enlighten me on how to go about increasing quantities when making a larger cake?
if you had a basic 6 6 6 3 cake and wanted to go larger to say 9 oz or 12 oz-how much would you increase the egg,baking powder etc and the cake size and ime in the oven?

my-that's a long sentence!!

[MrsBadger]

well it's always 2oz to one egg, so it'd be 9 9 9 4+yolk, or 12 12 12 6

I don't use baking powder but would multiply that up in the same way.

2 eggs does 2 x 7" sandwich tins or a swiss roll tin
3 eggs does a 11x6" brownie tin
6 eggs does the roasting tin you'd use for a family-size chicken

Cook at normal temp, check after 20min, it's done when a knife in the middle comes out clean.

[Spidermama]

You simply weigh the eggs and use exactly the same wieght in flour, butter and sugar. Use slef raising flour.

I have balance scales and just use the eggs as my weight and measure out the other stuff according to them.

[Twiglett]

with madeira its always same the spec .. same sugar, butter, flour and half eggs

I made a 14, 14, 14, 7 yesterday .. it took an hour (for a 10" square)

if you use SR flour you don't need baking powder

tbh though so does a 10,10,10,5 one

[dipsymummy]

Thanks all!
I never knew about weighing the eggs.Silly question but I am assuming that the eggs are weighed without the shells?

[MrsBadger]

nope, with shells

[dipsymummy]

Ta mrsbadger!