Recipe for a sandwich cake cooked all in one tin.

[attheendoftheday]

My dds want to enter such a thing at our local country show on Saturday. I know from experience that the judges are pedantic about the rules (we were disqualified on a previous year for using the wrong size doily).

Obviously I have made a sponge before (normally using a delia recipe), but I don't know if I need to change the recipe if it has to be cooked all in one tin (then cut in half and filled with jam), also how long to cook it and on what temperature?

Thanks for any help you can give me!

You don't need to change the recipe to make it in one tin, but will need to up the cooking time (some people also adjust the oven temperature up but I always prefer not to, I really don't think it's good for cakes to be done too hot). Probably you won't need as much extra time as you think - about 5-10 extra minutes is usually fine (so a 20-25 minute time in the recipe goes to 30-35, but do check at 30, don't leave it too long without skewering it!) Also be extra careful about not opening the door too early - for some reason I've always found it's much easier to kill off the cake's rise and get that sinking-middle syndrome with one thick cake rather than two thinner ones.

The only other thing I'd be careful of is that extra cake batter means you'll need a taller tin and lining to allow for the rise to not get stuck, so do make sure you've allowed for that.

Thanks so much, that is incredibly useful. I really appreciate the help!