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.
For a 6 x 3-inch Victoria, I sometimes use a 150-gram mix of butter, sugar and flour and then 3 medium eggs, so if you're looking at a 12-inch you'll at least be looking at around a 300-gram mix or maybe a 350 mix.
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 it for longer.
However, if you're doing a thinner cake but a larger surface area, you may want to drop the temp, so it bakes slowly and evenly.
How to make a Victoria Sandwich 1. Preheat the oven to: Fan assisted: 170ºC Regular oven: 180º/190ºC (Approx) Fahrenheit: 338F Gas Mark: 3 2. Equipment and Ingredients Mixing bowl, electric whisk, spatula, pallet knife, sandwich tins. 150g or 6oz Margarine or Butter 150g or 6oz Sugar...
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Here is a recipe and guide teaching you how to make your very own 7 x 3 inch Victoria Sponge Cake. Equipment 7 x 3 Inch Cake Tin Baking Paper (For lining your Tin) Scales Hand whisk/Stand Mixer Mixing Bowl Small Bowl Spatula Cake Greaser Spray Tinfoil (Optional) Wire Rack Ingredients 200...
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If your 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.
Sometimes when making a cake you may find that air holes have appeared throughout your cake when it has fully baked. This can be caused by over beating your wet and dry cake batter and results in air pockets being trapped and then baked into your cake. To prevent air bubbles appearing in your...
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I hope this helps.
