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pls help - scaling up baking *urgent!* x (1 Viewer)

Angie

Administrator
Staff member
Hi, mintysbakeguide welcome to the site. 👩‍🍳

The 200-gram recipe you are looking at splits into 2 x 20 cm round tins (8-inches); however, the size of each tin remains at 20 cm (even though they are shallow); therefore, you would use that as it would still be an 8-inch cake albeit deeper if you put all the ingredients in one tin and cut it in half. This can then be upscaled as needs be although further calculations and recipe adjustments may be needed depending on how deep or shallow you wish to make the larger cake.

The thing with Victoria sponge mix is to use equal parts butter, sugar and flour and then work out your eggs. So for every 50 grams of ingredients, I use one medium egg as that roughly equates to 50 grams.

If I'm making a Victoria Sandwich in sandwich tins, I use a higher temperature, but if I'm doing it in a deep tin, I use a lower temp for an even bake and bake for longer.



If the cake is baked on the outer and gooey in the middle, then your temp is too high.

To remove the bubbles from the mixture, either tap the tin on the side before it goes into the oven. (This will bring all the air bubbles to the top) or use a knife through your mixture in an s shape to pop them before transferring it to the tin.


I hope this helps. 😊
 
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Angie

Administrator
Staff member
Please note that there are multiple ways of upscaling a cake depending on size, shape, depth and even portion sizes. However, the BBC Good Food has a sponge calculator, so you may be able to use that to check your scaling ingredients with the new tin sizes too.

 
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