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!!

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.

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.

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

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

nope, with shells

Ta mrsbadger!