Welcome to the Cake Decorators Q&A
How to bake 8″ x 3″ vanilla sponge
I’m having a vanilla sponge headache! I usually make 6″ in a 3″ deep tin using 340g flour (5 or 6 eggs) and cut it into two layers. Bake for 50 mins at 180c (no fan).
Tried to size up to 8″ using 600g flour and it was raw in the middle, baked at 180C (no fan again) for 1 hour. Can anyone suggest how long to bake it for and what temperature? I’m trying to avoid having to bake individual layers but failing miserably!
I’m having a vanilla sponge headache! I usually make 6″ in a 3″ deep tin using 340g flour (5 or 6 eggs) and cut it into two layers. Bake for 50 mins at 180c (no fan).
Tried to size up to 8″ using 600g flour and it was raw in the middle, baked at 180C (no fan again) for 1 hour. Can anyone suggest how long to bake it for and what temperature? I’m trying to avoid having to bake individual layers but failing miserably!
Hi Leapyleo
To calculate the amount of ingredients you’ll need, use the CakeFlix calculator in the following link:
Select the recipe recalculate option and follow the friendly instructions.
Hope this helps. 🙂
Ps. Bake the cake longer for an 8”.It will take around 1hr 20 mins. However, it is wise to check the cake by eyeballing and by smell. Keep to the same temperature.
