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Hi can anyone help. I’ve got an 8x3 inch cake tin and want to make a sponge with the height but not sure how much of each ingredient to use. I used the 7x3 inch cake recipe in my 6inch tin and that worked perfectly but I’m now stuck trying to do a conversion for the larger tin. Thanks

Hi all just wondering if this makes a good combination? I’m thinking of a vanilla Swiss meringue buttercream as it balance out density of the Madeira. Also need quantity of buttercream for a 2 layer 6 x3 cake. Thanks