Sponge Recipe for 10" Square Tin, please ? I doubled it up and have made a BODGE !!!

[Oblomov]

I have a very good recipe that I use for making 2 6-8 inch rounds.
So I doubled it up - actually 2.5 'times'd it up.
And it is all runny and has not cooked.
This is a trial run, before ds's Buzz Lightyear Party on 2nd Feb, so no real worries.
Did I use too many eggs - were they too big - consistency looked good, but was it ?

Norm use :
8 oz marg
8 oz sugar
10 oz flour
4 eggs
teaspoon vanilla essence
pinch salt

so used :
20 oz sugar
20 oz flour
25oz flour
10 eggs
2.5 tespoon vanilla
big pinch salt

Norm cook 20 mins at 200 degrees.
So cooked for 30 mins.
But it was cooked round edges and very runny in middle.
So put tin foil over it and put it back in the oven at 180 degrees for another 30 mins.

Oh what a cur-fuffle.
This bodge-jobbing is no good.

Please someone give me some PROPER instructions and a PROPER recipe.

bump

Hi
Im doing my daughers birthday cake for the 3 March - never done it before, Have bought a 10 inch square dish and cant find a recipe anywhere either. Please tell me if you manage to work this recipe out and what amounts you ended up using as Im really struggling with this !!
many thanks
Donna

can you cook it it two halves to make sandwich cake (i did that for dds). so just us the 4 eggs ect twice.

8 egss is alot of gloop to be cooking at once.

The problem is, 8" or possibly 9" is as big as you should go for a sponge cake. You can do it, but it really will be guess work on when its cooked.

Sorry I couldn't be more positive.

Im cooking a 10" sandwich cake, so should i use the recipe above ie:
8 oz marg
8 oz sugar
10 oz flour
4 eggs
teaspoon vanilla essence
pinch salt

is it plain four I use or self raising, sorry i sound like a real nightmare !!!

Thanks for your help ladies
Donna

Yes, that sounds OK. Its self raising flour you need. Good luck!

I've never actually made "Sponge" cake, but I make this which is an american recipe for yellow cake. Its a pretty standard recipe, it makes a large cake but not so eggy and becuse of all the beating its quite a nice light texture.

Ingredients:

2 cups self raising flour
11/4 cups caster sugar
1/2 cup butter (softened)
3/4 cup milk
1 tsp vanilla
2 eggs

Preheat the oven to 375 F

Beat the butter and sugar until light and fluffy.

Then add half of the flour to the butter beating well.

Add half the milk and beat well then add the eggs one at a time.

Add the rest of the flour beating well.

then the remaining milk and the vanilla mixing till smooth.

Fill two greased and floured cake pans half full and bake for 25 to 35 minutes. or one large square pan.

A little help for those who don't use cups as measurments. Oh and for the record I just use normal everyday teaspoon and tablespoons for measurments, less hassel than attemting to locate the measuring ones. Which I think have migrated to DS's toy box.
U.S. to Metric Conversion Table

1/5 teaspoon = 1 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz. = 30 ml
1/5 cup = 50 ml
1/4 cup = 60 ml
1/2 cup = 120 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters

I hope that its of some help.