Active discussions

Meet the Other Phone. Flexible and made to last.

Meet the Other Phone.
Flexible and made to last.

Buy now

Please or to access all these features

Talk
Food/recipes

For related content, visit our food content hub.

Original poster

urgent cake advice needed ASAP...need to bake tonight!

42 replies

Lucky2010 · 22/04/2010 20:10

Planning to make a bog standard sponge, which is fine, but I normall do 2 in round tins, and make a 'sandwich' cake, but I want to make a tray bake type cake, using a roasting tin , and so was going to double my recipe, but just wondered what heat and fro how long?

I normally do a delia recipe which is gas mark 3 for 35 mins.

Thanks

OP posts:
taffetacat · 22/04/2010 20:13

What are the roasting tray dimensions and what depth?

CMOTdibbler · 22/04/2010 20:14

Same temp, and you'll just have to keep testing it after 35 minutes. It'll be done when you push your finger gently on the top and it pushes back

oopsandbabycoconut · 22/04/2010 20:15

Keep the temp the same, check it after 30mins (peep through the window) and every 5 mins until it looks done. I often know my cakes are done as they smell cakey IYSWIM - once there is the small of baking cake I check then with a cocktail stick.

Original poster
Lucky2010 · 22/04/2010 20:40

15" x 9" and 2" high.

Sorry for delay, people keep ringing me.....don't they know I have a cake to make FFS!!!!!!!!!!!!!

OP posts:
Original poster
Lucky2010 · 22/04/2010 20:40

2" depth

OP posts:
Olihan · 22/04/2010 20:44

So it's a 48" circumference which is the same as a 12" square cake. How many eggs are you using in the mix? And do you want it to rise to the full 2" or only be about 1" high?

Original poster
Lucky2010 · 22/04/2010 20:49

was just going to double my delia recipe so would be 6 eggs (medium).

Want the cake to be 'high', so yes, about 2" would be good, 1" would look too flat?

OP posts:
Olihan · 22/04/2010 20:52

If you want the cake to be a decent depth then you'll need to do a much bigger mix. I use a 12 egg mix in a 3" deep 12x12" tin so at a guess I'd say the minimum you'll need is 9 eggs but probably 10.

Do you know the ratios of flour/marg/sugar for bigger mixes?

Original poster
Lucky2010 · 22/04/2010 20:56

No I don't. Can you help?

My delia recipe is:

6oz flour
6oz butter
6oz sugar
3 large eggs
half tsp vanilla extract

Was gonna double that?? You think I need more? Don't want it to spill over sides of tin.

OP posts:
Original poster
Lucky2010 · 22/04/2010 20:57

I have 9 eggs in the house BTW!

OP posts:
Olihan · 22/04/2010 21:00

Good oh, 9 should give you a decent cake.

Basic rule for sponge cake is 1 egg = 2oz flour/butter/sugar so for every egg you use 2oz of the other ingredients.

9 egg mix will need 18oz butter/flour/sugar and a good dollop of vanilla essence.

I'd check it after an hour of cooking but it'll probably need nearer 1.5 - 1.75 hrs.

Original poster
Lucky2010 · 22/04/2010 21:02

Sweet mother of God, it's 9pm and i have work tomorrow....

Thanks for your help!!!

OP posts:
Olihan · 22/04/2010 21:04

No worries - when checking it, poke it with a skewer in the centre, if it comes out clean it's cooked but also listen to it. If it's really bubbling away it will probably be better with another 10 minutes in the oven.

Original poster
Lucky2010 · 22/04/2010 21:25

Just put it in the oven. Mddle shelf.

I did 8 eggs, and 16oz (1 lb) of everything dry.

Check this thread tomorrow and I'll let you know how it turns out!!

OP posts:
cat64 · 22/04/2010 21:30

This reply has been deleted

Message withdrawn

Olihan · 22/04/2010 21:42

Will do!

PlumBumMum · 22/04/2010 21:47

My 12" square cake I baked a couple of weeks ago was ready after 45mins,
but was cooking at 180, It was 10 egg mix, so keep an eye on it after 40 mins

Original poster
Lucky2010 · 22/04/2010 21:52

will do.

It's a cake for a colleague at work's birthday, but also a trial run for my DDs birthday cake next week!

Also have cake sales coming up at school...

OP posts:
PlumBumMum · 22/04/2010 21:53

Olihan I was just nosing(sp) at your photos, we got a wee black lab today, shes only 7 weeks, yours is lovely

Olihan · 22/04/2010 21:57

Is Gas 3 about 140deg? I bake at 140, hence the hour +. Don't have gas to be able to check.

PBM, she's almost 2 now and still gorgeous . They are particularly beautiful puppies though.

Original poster
Lucky2010 · 22/04/2010 22:03

140 deg is gas mark 1!!

Gas 3 is 170 deg

When did I become so Mumsy???!!! LOL!!

OP posts:
Olihan · 22/04/2010 22:06

Cor blimey, what do you do if you need to cook at 120deg, for a fruit cake or casserole .

Goodness knows when you should check it then .

Original poster
Lucky2010 · 22/04/2010 22:10

keeping a close eye...lookig good...it has risen quite a bit.....eek!! Should feed the whole dept nicely tomorrow. Will have to get up early to ice it!

OP posts:
PlumBumMum · 22/04/2010 22:12

Lucky keep an eye on it then

Olihan We already have a 12 year old blonde one but he is getting on so we decided to go for another pup, wasn't sure about black but she is a cutie and yours is beautiful, so I am stopping myself from going to check on her now

Oh and if I can hijack you on another cake matter, I've been asked to price a top table wedding cake with 8 figures, I've worked it out and its abit £££ for such a small cake, WWYD?? (I was going to do a 12" square, cut in half, as the table)
Plus I haven't done a wedding cake before, good one to start with

stealthsquiggle · 22/04/2010 22:14

don't be fooled into thinking it is cooked unless the middle springs back when gently pressed - it is really easy to end up with a squidgy bit in the middle of big cakes like that.