Ingredients and baking instructions sponge cake?

Question

I am going to make a birthday cake for my sons 3rd birthday. but when i follow the normal instructions for a 8" it turns out rather thin. I want a big sponge cake! The best option would be to double the mixture. however doing this changes the baking time and temperature, I have no idea how to calculate this! HELP!

Answer 1

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Answer 2

mm yumm

Answer 3

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Answer 4

great sponge cakes

http://www.bigoven.com/private/sponge+ca...

Answer 5

When I make double cakes I use two 9" round baking pans and after baking the normal time and temperature - I cool them, take them out of the pan and stack them. You can out icing in between the layers too. That is usually how it is done. I bake all the time and do this always. You can use a large serrated knife to make the layers flat too.

Because of the chemistry involved in baking, you can't double or triple most cake recipes without inviting disaster. However, it may be possible (but not advisable) if you use the following tips:

Cooking temperature: Use the original cooking temperature as a reference point, monitoring closely for the results you are looking for. If you know the internal temperature that your food needs to reach, remember to check for that, too. When cooking more than one dish in the oven at the same time, allow for more cooking time and raise the temperature by about 25 degrees.

Cooking time: Use the original cooking time as a reference point for how long you should cook the altered recipe, monitoring closely for the results you are looking for. If you are baking half a recipe of cake, bread or pie, then the cooking time will be more than half-about two-thirds to three-quarters.

Pan size: Your best choice is the pan that comes closest to keeping the ingredients to the same depth as the pan originally called for. If you are halving or doubling a recipe, use a pan that has half or double the volume of the one called for in the original recipe.

If you cannot keep the pan contents to the original depth, then adjust the time, temperature and amount of liquid accordingly. When the contents are deeper for dishes that have a lot of liquid, increase the time and use a little less liquid. When they are deeper for baked goods, increase the time and lower the temperature slightly. When the contents are shallower for dishes that have a lot of liquid, shorten the cooking time and add a little more liquid. When they are shallower for baked goods, shorten the time and raise the temperature a bit.

Honestly, I know you want to double the ingredients but it is really easy to make 2 seperate batchs the way I described. Good luck with your cake, just watch it closely and check the middle with a long skewer or knife to see whether or not it is baked.