cake making help

[sallylou1234]

Hi, i'm new to here, i'm in need of some advice. I volunteered to make my sisters birthday cake yet when i did the trial run it was not as successful as i had hoped and seemed to be really greasy.
It was based on a victoria sponge recipe of :
SRF 225g/8oz
BUTTER 225g/8oz
SUGAR 225g/8oz
EGGS 4
I timzed this recipe based on the size of the cake which i must have done wrong resulting in the greasy result.

I'm looking to fill a square tin which is 9" length and width and 2" depth with a suitable sponge mix.

I would greatly appreciate any suggestions

Thanks guys

Greasy in what way? I have never done a square tin but your recipe sounds like what I would use for a 23cm round tin

It was a victoria sponge recipe that i found and i kept doubling it until the tin was fully, it was greasy in an oily way which i can only think is from the eggs, im usually good at cooking but this is defeating me

weigh your eggs

in a small amount you can generally assume that an egg is roughly 2oz (so you have equal measures of everything) but as you make the mixture bigger and bigger if your eggs are very large then you'll end up with too much

you don't need the tin to be full of mixture either, as it will rise, so you should only need to half fill it

i noticed in another thread that it would be better to use a madiera recipe for a cake that was tiered. Any idea what would be suitable for a 9"x9"x2.5" tin

Real basics
Room temp butter and eggs
Whisk eggs up fluffy first
Sieve flour from above bowl