Ok, I'm still a newbie (only been doing this for a little over a year). I'm really dissappointed with myself this morning - gonna brush myself off, clean out that freakin tin & start again... 
I received an order from a lady for a 4" high sponge cake - I've made her a 2.5-3" torted sponge before - so here is me thinking "ok, so to save time I'll just double the batch and cook it all at once" - BIG mistake! 
At first I thought, you beauty! It was rising gorgeously in the oven, it took longer to cook obviously, took it out and let it cool like I always do. Not long after, it started to sink, more and more and more - I mean it REALLY SUNK. I had a look and I had a completely hollow cake! Probably less than 2" high, caved in and the texture - I don't even want to go there - it was like chaux pastry, kinda stringy, almost like when you break open a crossiant! 
Aaarrgh, so pissed, that'll teach me to try & cut corners. 
Ok, sorry about the long vent - I'm off to bake 2 amazing 2" sponges and make this cake!!!! 
Thanks for reading - had to get this off my chest and hopefully help someone else in the process!
Cheers,
Sorry you found out the hard way that some recipes just don't bake up properly when doubled and/or put into one pan.............
I always make 2 layers (or more) for a cake over 2" tall, even though I have 3 and 4 inch tall pans. I just don't like the way the taller layers bake.
Better luck next time!
Rae
Quote by @%username% on %date%
%body%