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How long do you think I need to bake a 14inch square sponge cake? I will use Mrs Jones recipe to bake in 2 tins?

Hello Tomand hen123

Have a look at this recipe http://www.cheap-wedding-success.co.uk/14inch-square-victoria-sponge-recipe.html
and see how Mrs Jones’ scaled up recipe compares with the quantity of ingredients and then use the suggested time as a guide. You will need to keep any eye and nose on the cake. It would be a good idea to check that the 14″ tin fits in your oven and there is plenty of all round space for an even airflow to heat your oven. I would pre heat the oven a good 20 minutes before hand to compensate for heat loss when you open the oven door to get the tin in. The corners on large square cakes are extremely vulnerable to burning. To avoid this line the corners with extra parchment before double lining the tin. Since the mixture in this size tin will be pretty deep you could use some upturned metal royal icing nails to act as heat cores. To do this place about three upturned nails in the centre of the cake tin before pouring in the batter. The nails are removed once the cake is baked and the tiny holes filled in with either ganache or butter cream.

Hi, thanx for your help. I looked at the recipe and it says to bake the 14inch cake for 20 mins which can’t be right?

No that isn’t correct. I would bake half mixture for 35 minutes. Are you intending to make deep cakes twice?
If you are I don’t think you will get very good results and it would take a long time to bake. I would divide one mixture beween the two tins so you end up with four layers. When I make large square cakes I bake them in sheet pans, stack the layers and trim to size. They take very little time and come out perfect every time. I use Peggy Porchen’s recipe http://www.cakeflix.com/questions/victoria-sponge-cake