CAKEMAKERS! I NEED SOME HELP! PLEASE

[PlumBumMum]

I have a chocolate cake recipe for a 7" round tin and I want to make 2 9" round cakes

6oz marg
6oz sugar
5oz SRflour
1 3/4 oz cocoa powder
3eggs
1tsp baking powder
1tsp vanilla extract

So what do I do?
I know its 2oz for every egg, but.....help I 've been searching for recipes using a 9" tin but the only ones I've found use melted chocolate so can't compare

I'd just double it.

I would prob double the recipe and then use extra batter to make cupcakes

Thought that, just thought I had missed some sort of secret tip, certain amount of mix for certain size tins

Won't they be a bit flat if you just double it? A 9" tin is quite a bit bigger than a 7" one. I would treble it.

put water in your 7" tin to the level the mix usually goes. measure this amount of water. measure amount of water needed to go to the right level inh the 9" tin (double this for 2 tins) work out he proportions - ie is the 2x9 3 times or 3.5 times the 7" amount. multiply the mix up

Crap, yeap your right Kathy, thanks

I orginally thought, 8 marg,8 sugar, 4 eggs but wasn't sure about flour cocoa powder ratio and the rest

I think unless it's a showcase creation, it really won't matter tho

Bumping for morning, or does it not matter, will I just end up with 2 flatter cakes, I'm sandwiching them together

Doubling it (as suggested) would be correct.

PBM - I have a party cake book by Carol Deacon.

For a chocolate sponge cake using a 9" round tin her quantities are as follows -

8oz butter
5oz caster sugar
8 medium eggs (separated)
10oz plain chocolate
8oz self-raising flour
3oz icing sugar

Melt the chocolate

ceam the butter and caster sugar together until light and fluffy

beat in the egg yolks and once they are mixed in smoothly, add the melted chocolate

carefully add the flour

whisk the egg whites into stiff peaks, whisk in the icing sugar

mix the chocolate mixture slowly into the egg whites. Pour into the baking tin and bake for 1-11/4 hours.

Due to the crust, it may be difficult to tell if the cake has baked from touch alone so insert a skewer, obviously if it comes out clean it is done.

Thank you I'm off to the kitchen, have a smaller cake to do first

ok - Mary Berry does a chocolate victoria sponge using two 8" cake tins with the 8oz and 4 egg method, so what I would be inclined to do is use 10oz and 5 eggs

soooo I would do

3tbs cocoa
4tbs boiling water
10oz soft marg
10oz caster sugar
5 eggs
10oz self-raising flour
3 tsp baking powder

this is just literally an all in one method, apart from mixing your cocoa powder with the hot water then obviously add it to the other ingredients before mixing (I do her normal victoria sponge and it works a treat).

180/350/gas 4 for 25 mins although mine is a fan oven so I do 160.

Hope this helps.

Thankyou bellavita that is more like the recipe I'm used to, more of an all in one, so if I would do that and just split it between 2 tins??

just a word of warning - i once tried doing a big cake by just sizing up & the texture was completely wrong. it ended up in the bin. i had no idea why, and can only think that bigger cakes may need slightly different proportions.
couldn't you just make the mix once, fill one cake tin. see how much you have left (if any), then do it again?

yes, split between two tins

Have done my plain sponge my recipe says 40 to 45 mins and don't be tempted to open before 40 mins, but this seems too long outside of cakes do seem crispy iykwim

Do you think it will be? safe to open at 25/30mins to check going to co chocolate cakes next

should be. but don't blame me if not! i usually do about 30 mins for sandwich tins

Have just got back in from work - how did your cakes go?

They came out great, but bought fancy vanilla extract from Tesco, it did not taste nice in the butter cream so I'm icing tomorrow instead
Thanks for all your help

2x9=18

7 into 18 doesn't go well but if you multiply the quantities by 2.5 you should be okay (this will involve using 7 large eggs rather than trying to work out what the hell to do with half an egg)