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Converting a Madeira to sponge
Help, I’m losing the plot trying to work this out…recently I made a Madeira in a 12″ multi sized square tin. The tin was divided into 4 quarters (4 x 6″ square sections). I used an 6 egg recipe and it made 4 x 1″ deep (once levelled) cakes, which I then stacked to make a 4.5″ deep cake. I now need to do the same, but with a sponge mix. For my sponge recipes I weigh my eggs then match all ingredients to that weight. Any idea how many eggs I would need to get my 1″ layers?
Help, I’m losing the plot trying to work this out…recently I made a Madeira in a 12″ multi sized square tin. The tin was divided into 4 quarters (4 x 6″ square sections). I used an 6 egg recipe and it made 4 x 1″ deep (once levelled) cakes, which I then stacked to make a 4.5″ deep cake. I now need to do the same, but with a sponge mix. For my sponge recipes I weigh my eggs then match all ingredients to that weight. Any idea how many eggs I would need to get my 1″ layers?
Hi Sue
Which type of madeira recipe did you use? was it the two flour type or just self raising flour?
I just make a 12″ sponge recipe, but there are some answers here which might help:
Please let me know if you have managed to open the link. x
Still not managing to open the link.
I use just self raising flour recipe x
Sorry but I’ve have never made a 12″ square sponge so wouldn’t know the recipe for that either :-/
I searched the multisized tin question. Read it…but still at a loss :-/
Hello Sue
Are you unable to open any links? it makes helping you with options a little difficult because I’m not able to send you helpful information.
What I would suggest is using Mrs Jones’ vanilla cake recipe in the baking section. I won’t set the link so just go to the top of this page and point on online courses and click on all courses from the drop down menue. To find the recipe select baking on the tutorials information which on the left of the page. Mrs Jones’ recipe is for a deep 10″ round cake in which she has used 10 medium eggs. You could scale this recipe up for a 12″ square. There is a ‘but’, Mrs Jones recommends to increase just the flour by an extra 20% to make it slightly denser. The problem with large sponge is that they tend to collapse so the extra flour is there to give a little more structure.
I use a 12 medium egg recipe and weigh out the rest of the ingredients to the weight of the eggs, all in one method with self raising flour and 1 teaspoon of baking powder sifted in. I weigh the dry ingredients out together and then half them to make two cakes. If the batter is stiff I add a couple of tablespoon fulls of warm water to make it a dropping consistency. Most people use milk but I don’t like to.
Silverwood tins can give different results, I just go with the flow and adjust.
I spoke to Simon Silverwood this morning about their multipans and he doesn’t recommend baking a deep sponge, instead he recommends the madeira. The problem I find is the batter can sometimes overflow into each other over the separators.
Hope this helps.
ps please could you let me know exactly what problems you experience with opening links because you’re missing out on lots of info by not being able to. xx
