Also forgot to mention the cake recipe came out perfect for me! If I were to do a Victoria sponge of the same size would it be the same amount of flour, butter and sugar as opposed to the extra 50g of flour the Madeira?
Thank youHi @Rachael
Whenever I make a Victoria Sandwich or Victoria Cake, I always use equal parts of flour, butter, and sugar and then apportion the eggs accordingly, so for every 50 grams of flour, butter and sugar, I use 1 medium egg.
When I make a 6 x 3 Victoria sponge in my tin, I tend to use 150 grams of butter, sugar, self flour and 3 medium eggs. However, if I want the cake to be a good height, I increase the batch to the 7 x 3 recipe and then fill my 6 x 3 tin to where I want it and then make cupcakes with the leftover batter.
I bake the cake for approximately for approx 45 - 50 mins on 150°C and then check it with a skewer, depending on which recipe and amount of batter you use, the cake may take a little longer to bake.
Hope this helps.
One of my other members made the following Victoria Sponges using 6 x 3 tins but gaining the height she wanted with the 7 x 3 recipe. Here's what she made and the size/height of the cakes so you can see what I mean.
Hiya, me again lol, instead of 150g of each for the Victoria sponge recipe can i up it to 200g of each and 3 1/2 eggs as my cakes don't seen to be rising much and thought by inceasing the ingredients they may rise more? 6x3 inch tins. Jane xxwww.helpmebake.com