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Hi
I have a recipe for the above cake which requires:
12oz SR flour
10oz castor sugar
5 eggs
3tblsp milk
This all in one recipe is the baked in an 8inch tin which seems a huge amount for the size of tin. I wonder if I were to bake it in a square 11inch tin though if it would make a decent depth of cake. Alternatively perhaps it could be scaled up to fit in the 11inch tin although it sounds as though the original cake batter quantity would make a very deep cake which would probably take ages to cook. Not sure how to proceed so any help would be great thanks. x

Hi bellscakes

That looks like a straighforward madeira cake using just selfraising flour. You left out the amount of butter but that would also be 10oz ?? I would think that will bake in approx 1 hr 45 minutes – 2hrs on a low heat on the middle shelf of the oven. Check it for doneness at 1hr 40 min and bake on if it needs it, checking every five minutes until done. I can’t say precisely because all ovens are different so you will know your own appliance and of course make the necessary adjustments for a fan oven if you bake in one.
I usually use self raising flour and plain flour mix but lots of people do prefer the selfraising flour maderia which tends to be slightly lighter.
Baking tip: Make the parchment lining a good 2″ above the rim of the tin
Hope this helps. Feed back would be good. x

Hi Thanks madeitwithlove
Thanks very much. Yes I forgot the butter which is as you said 10oz. I’m so sorry I don’t think I conveyed my message very well. What I wondered was would this quantity of mix be too much for the 8inch square tin? It’s just a standard depth, and also what would that quantity of mix turn out like if I were to bake it in an 11inch square tin? Would it be sufficient to make a decent depth of cake? Or should I perhaps scale the quantity up a bit? Any help would be good thanks again. x

I would probably put that in an 8″ round. It’s an all in one mix with self raising flour and no extra leaving so it won’t rise in the same way as a creamed sponge. It will be ok in a 7″ square tin for a decent depth and slightly shallower in an 8″ square. You’d need to scale it up an 11″ square. You’ll need medium eggs weighing 63g each in their shells to keep the recipe balanced.

How can we go right to the weekly newest tutorial. I search and search and obviously don’t know where to look. Can someone help me?

Hello Kathleen

To find all tutorials click on ‘tutorials’ at the top of this page and it will take you to all the options. Once there scroll down the page a little to see the latest. To find other tutorials either use the search facility or click on the category you want to view eg ‘novelty’, ‘wedding’, ‘baking’ and so on. Each category can be searched in the search facility or scrolled through until you find the one you wish to view.

Hope this helps.