Welcome to the Cake Decorators Q&A
Mrs Jones’s vanilla cake
Dear Mrs Jones,
Thank you for sharing all the tips and techniques required to make this gorgeous sponge cake. I was wondering if we could make it in a sheet pan and if so at what temperature and for how long? I was also hoping to get a printable version of your recipe as my netbook is a bit wonky and phases out on the most crucial times.
Thankyou in advance.
best regards,
Mona from Calgary Canada
Dear Mrs Jones,
Thank you for sharing all the tips and techniques required to make this gorgeous sponge cake. I was wondering if we could make it in a sheet pan and if so at what temperature and for how long? I was also hoping to get a printable version of your recipe as my netbook is a bit wonky and phases out on the most crucial times.
Thankyou in advance.
best regards,
Mona from Calgary Canada
Hello Mona
I’m sure Mrs Jones’ recipe will be fine in sheet pan. I make a similar sponge, Peggy Porchen victoria sponge recipe, which works just fine. I bake that recipe at it’s given temperature so you’d need to bake Mrs Jones’ recipe at her given temperature. It’s best to baby sit the cake, keeping an eye and nose for doneness. and jotting the timing down for future baking. As it is a shallower cake spread over a bigger surface it will take less time depending on how large your sheet pan is.
Recipes can converted using either the ready reckoner or the cakeometer tools here:
… and the following blog may be of interest with regard to timings:
Hope this helps, please post again if you need more information.
Thank you for your reply. I just finished baking Mrs Jones’s vanilla cake but to my disappointment, they came out sunk from the centre. I followed the advice about the sides being higher than the centre for getting a nice flat top but that unfortunately didn’t happen. I will try it again. Maybe I did something wrong. Kindly advice.
Thank you in advance
Hello Mona
Please can you say what size was your sheet cake, length and depth. The recipe is pretty straight forward providing we are not talking altitude baking. Calgary is 1,045m/ 3, 200 feet above sea leve which shouldn’t make any significant difference to your baking. Perhaps don’t hollow out the centre as recommennded in the tutorial on next bake.
EDIT: Try not to over beat the egg with the butter/ sugar mixture as over aeration can cause a collapse in the structure of the cake. Let it just come together in to a creamy emulsion, a little like mayonaise.
