AI'm making an engagement cake and need to double the batter...i tried that b4 for a sponge cake and didn't workout..the cake taste and smell was like raw eggs..plz help ..i need to start baking
WASC doubles beautifully. Although not a scratch, it's tried and true.
I double, triple and quadruple cake recipes all the time and I've never had a problem increasing a recipe. Sponge cake is eggy anyway, but it shouldn't have been more eggy from doubling the recipe unless there was an error in the math. What type of cake recipe are you using?
AAmerican sponge cake
Well, I can't see how doubling the recipe would mess it up. I've done enough to fill two full sheet pans with an extender frame, and it came out the same. If you really have problems with increasing, you might be better off just doing the regular size batch and making it twice. I guess it would depend on your mixer size as well.
AThanx ...i think i'm gonna risk it n try again