Larger Victoria Sponge Cake!

Hello,

Not as a chart no!

What size sandwich cake were looking to make?

Kind regards

Lindsey

Hello,

We do not have any tested recipes for your requirements.

A classic sponge cake is best made as a sandwich cake (i.e. baked in layers) as the larger and deeper you make a classic sponge, the longer it takes to cook, and the dryer it gets!.

I’m guessing your will want your cake to be deeper too for the finished tiered cake to look impressive and in proportion.

Therefore, I would suggest each cake is made up or 3 layers of sponge and 2 layers of filling.

So, with that in mind…

For the 8 inch square, standard 2 layer cake I suggest a 4 large egg sponge.

For 3 layers a 6 egg recipe.

For the 10 inch square, standard 2 layer cake I suggest a 6 large egg sponge.

For 3 layers a 9 egg recipe.

The temperature doesn’t change - 170C (or 150c if you use a fan setting).

Timing – I haven’t anything tested. I’d check the 8 inch at 35 minute and the 10 inch at 40 minutes and if not cooked check again every 5 minutes.

Kind regards

Lindsey