Sponge cake double layer turned into solid hard slab of almost egg? f

[Stupendousseptember]

What did we do, choclate mouse and sponge cake?

Can you describe what you actually did? What is the double layer? Is it cake or mousse that has turned egg like?

It's the actual sponge?

Double layer ie bake sponge in 2 separate tins

How many eggs to other ingredients did you have?

Wrong flour?
Over mixing?

Sponge mix proportions not right, not mixed properly ie beat eggs and sugar add other ingredients or overmixed all in one knocking any air out and or undercooked

Rather too cryptic to advise!

6 eggs

It sounds like over mixing so the air was knocked out of the mousse.
But more info re recipe and what you did would help.

It did smell incredibly eggy when cooking, my daughter thought an omelette was cooking

Sorry mouse was seperately done to sponge

To what ratio of flour etc? That's the key.

6 eggs? Must have been a huge cake.

If you repeat the sponge making, weigh the eggs then use the same amount for the flour sugar and fat. Traditionally beat the butter and sugar till white or very nearly white then add beaten egg mixture slowly to form a batter then fold in the flour. I find if things are not going quite right then this is good to go back to. Also check your flour is SR and in date.

Not enough info here for anyone to answer accurately. Can you share the recipe you used?

6 eggs...are you sure it was not a genoise? That uses alot of eggs but you need to foam the eggs up first, usually more egg whites and then add hot butter....

If not whipped to a foam I can imagine you made an interesting baked French toast

What recipe did you use and are you sure you followed it correctly? Was the consistency normal? Does it taste like you remembered the sugar?

6 egg cake?
So, 12oz (350g) of flour, butter and sugar for a standard sponge cake?

I was also wondering if it was a Genoese or fatless sponge. It's a very fine line between light sponge and rubber (as I know from experience!).

6 eggs is a lot. For a normal two tins of Victoria sponge I'd do 3 eggs, 6 Oz each of sr flour, sugar and baking marg, or 4/8/8/8. Unless it was a different sort of recipe from standard sponge. If it was a fatless one, you need to do lots of beating of the mixture to make it light.

Not enough information for anyone to help really. What was your ratio of butter, flour and sugar to 6 eggs?

Here is it

Ingredients

You still haven’t posted the quantities. It’s those that are your issue, not the recipe.

Exhibit a