Hi not up- to - speed on the batter situation and how many cups will be needed to fill a tin.
Ive got a tin - 8.5 inch x 3 inch high tin
Wanting to use a basic Victoria sponge reciepe (4 eggs, 8oz of sugar & flour)
Can somebody help on how many times i need to double the recipe (if i need to), and temp / cooking time if possible for the best result. (always seem to get a "burnt" top and sides)