gillyflower
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quanities for 5inch sponge tinsHello
I want to make some little 5 inch (13cms) sponges for work Christmas presents. My never fail Mary Berry recipe gives 2 large eggs and 4ozs(100gms) of each of the other stuff for 6 inch (15cms) tins. Anyone know the quantities I'd need for 5 inch tins? Less than 4ozs of ingredients doesn't really seem worth getting the bowl out for but the little tins do look nice and will make lovely little gifts I can carry in on the train.
Thanks
Gillyflower
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jamanda
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Do a three egg mix and two at a time?
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gillyflower
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I was thinking I'd might have to multiply up - MB gives 4 egg and 8ozs for 8 inch tins, do you think that half would do for 5 inch tins? I could just experiment but butter and eggs are not cheap enough to risk getting it too wrong.
Gillyflower
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jamanda
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I'd go for 3 and 6.
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Nick
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Is it worth making full size cakes and cutting the small ones out with a cutter? You can reduce the mix no problem, but you'll also need to be very careful with cooking times and temps, given you're changing a lot of the cake to surface and not body.
But, this is guesswork; I don't bake.
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Midland Spinner
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Could you work out the relative volumes of the tins & work out the % reduction to get the volume of mix?
I agree with Nick on the cooking times.
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sean
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Jeeze, it's just sponge cake. Look at it a bit sooner than you would normally and then leave it in the oven for a bit longer if it's not done.
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Nick
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Green Rosie
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Why don't you make the recipe as per Mary Berry's recipe - fill the 5" cake tins to the required level and use any excess mixture to make some buns?
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gillyflower
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3 eggs and 6ozs has worked really well! I need 3 cakes next week so I'll able to get 2x 5 inch sponges( i.e. 4x 5 inch tins) from one batch and 1 sponge and, as suggested, lots little sponges cakes for my lot from a 2nd batch. I was surprised to find they still took a good 20+ mins to cook.
Thanks everyone
Gillyflower
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