Baking question

[SlothRider]

I'm making an 8 inch sponge cake for a birthday this week. Usually I do a Mary Berry recipe.

I just wondered if anyone does the thing where they weigh their eggs in the shell and then do the same weight of dry ingredients? Does it work?

I do it that way & yes it works really well

I use that same weight recipe every time. Makes it easy to scale up recipes etc.
Also do the same for lemon drizzle using 1 lemon per egg (I hate lemon things that don't taste of lemon so use loads) x

Thanks very much.

So 4 eggs for an 8 inch tin do you think?

4 eggs, yes. Don't listen to Delia Smith on cake sizes - she thinks two half-inch layers makes a good cake.

Great. Thank you.

Yes it works very well. I also find cooking at 140 degrees c for longer helps the cake rise more and be softer without a crunchy top or edges.

Definitely agree with weighing of eggs in their shells and baking slower and longer. I would recommend 4 medium eggs for 8" tin (large eggs require proportionately more of everything and it's too much mixture for the tin)

Definitely agree with weighing your eggs & then equal weight of the rest. I personally use 3 large eggs fir an 8" average height time. I do whisk eggs & sugar until very fluffy, before slowly adding butter & other liquid ingredients with a little of the flour to keep it fluffy & then fold in the rest of the flour. I also bake lower & slower, but I uses 160*

Average height TIN!

Thank you all, this is really helpful.

Always wanted to try it - I think that's what American pound came is, isn't it?

Pound CAKE...

Always, it makes better cakes. I usually only use 2 eggs but if I wanted a filled cake I would use 3 or 4.

I fancy some cake now and my son finished it off.