8-Inch Sponge Cake

Baking By Antonia1995 Updated 20 Jun 2011 , 8:34pm by Dayti

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Antonia1995 Posted 20 Jun 2011 , 7:31pm
post #1 of 2

icon_smile.gif Hay, I have a recipe for a 8-inch sponge cake which is 175g of flour,butter and caster sugar + 3 eggs.. but it is never deep enough as i have a deep pan. wanted to know any other quantities to make a perfect deep cake?

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Dayti Posted 20 Jun 2011 , 8:34pm
post #2 of 2

Instead of 175g and 3 eggs, use 330g each flour, butter, sugar, and 5 eggs. Increase your baking powder accordingly, add some milk or water (about 120ml). Split between 2 8" tins and bake for around 30-35 mins. Your cakes should come out around 2" high. I use 3" pans.

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