10 Inch Square Sponge Wedding Cake Recipe. Preheat oven to 150°c/300°f/gas 2. When ingredients are combined, increase speed and beat for one minute.
For square cakes, use the round quantities below and deduct 1 inch from the round cake chart, or alternatively, see the cake tin sizes chart above. Square cakes take up more ingredients so as a very general rule of thumb when baking a square cake using a round recipe you go down a size so for a 10″ square you would need a 9″ round. Heat oven to 160c/fan 140c/gas 3. Weigh the eggs in their shells and note the weight (mine totalled 306g, but yours may differ). I am in the process of working out the exact ingredients for square cakes at the mo.
These are the ingredients for basic 6 inch, 8 inch, 10 inch and 12 inch round.
This chart helps down and upscale cake recipe quantities and assumes that the recipe you are using is the most common size/shape, which is an 8 inch (20cm) round cake and 3 inch (7.5cm) deep. I have been using this recipe for years as it produces a wonderful and extremely versatile cake. 8 oz (225 g) 1 lb (450 g) 1¼ lb (575 g) 2 lb (900 g) sultanas. 3 oz (75 g) 6 oz (175 g) 8 oz. In a large mixing bowl, beat together softened butter, sugar and vanilla until fluffy. I recommend using my 2 layer white cake batter instead. The cake calculator is designed for the home kitchen, and all you need to bake the cakes is a cake tin, a simple electric mixer or mixing bowl, a wooden spoon, a spatula and a handful of ingredients. I am trying to bake a cake in a 9 square cake tin (as we speak, its in the oven). Bake in the oven for around 45mins or until a skewer comes out clean. Mix in 250g of self raising flour and 5 eggs, a little at a time alternating between the two. Grease a 10 inch (25cm) round cake tin and line with parchment, lining the sides a little higher than the tin. Heat oven to 160c/fan 140c/gas 3. When baked, remove from the oven and leave to cool in the tin and then transfer to a wire cooling rack.
Your recipe conversion chart only goes up to 10. Its been in the oven (fan at 160) for about 45 minutes now. Place in the oven and bake the 6 cake for 25 minutes, the 9 cake for 30 minutes and the 11 cake for 40 minutes. I've made this cake many times in various sizes, all very successfully, however, i've now been asked to make a 12 square wedding cake, which i have never made. For chocolate replace 50g of flour with 50g of cocoa powder.
This chart helps down and upscale cake recipe quantities and assumes that the recipe you are using is the most common size/shape, which is an 8 inch (20cm) round cake and 3 inch (7.5cm) deep.
This chart helps down and upscale cake recipe quantities and assumes that the recipe you are using is the most common size/shape, which is an 8 inch (20cm) round cake and 3 inch (7.5cm) deep. I read the reviews and made it with only 1/2 of the sugar and beat the eggs longer than instructed. If the tins are square they would be one size smaller so the 6 inch recipe would be a 5 inch square, the 8 inch a 7 inch square and so on. I used a standard sponge cake recipe (6oz flour fat sugar and 3 oeggs) and doubloed it and tipped the whole lot in. I am trying to bake a cake in a 9 square cake tin (as we speak, its in the oven). 8 oz (225 g) 1 lb (450 g) 1¼ lb (575 g) 2 lb (900 g) sultanas. Those ingredients fit into a 10 square tin, you don't have to change any of the ingredients, just mix them up and pour into your tin. Sieve the flour into a bowl and add all the other ingredients. For the small and medium size cakes bake for 1 hour 15 minutes. In a large mixing bowl, beat together softened butter, sugar and vanilla until fluffy. See recipe notes for the 9×13 inch version. Both use similar ingredients and produce a deliciously light vanilla cake. For square cakes, use the round quantities below and deduct 1 inch from the round cake chart, or alternatively, see the cake tin sizes chart above.
She has asked my wife to make here a rich fruit wedding cake in the 12inch x 7 inch deep, (which my wife says should be done in two). I am trying to bake a cake in a 9 square cake tin (as we speak, its in the oven). Preheat the oven to 160 c / gas 2 1/2 and set the rack in the middle. Place in the oven and bake the 6 cake for 25 minutes, the 9 cake for 30 minutes and the 11 cake for 40 minutes. Both use similar ingredients and produce a deliciously light vanilla cake.
I read the reviews and made it with only 1/2 of the sugar and beat the eggs longer than instructed.
When ingredients are combined, increase speed and beat for one minute. For a 6 inch (15 cm) round or 5 inch (13 cm) square cake for an 8 inch (20 cm) round cake or a 7 in (18 cm) square one for a 9 inch (23 cm) round or 8 inch (20 cm) square cake for an 11 inch (28 cm) round or 10 inch (25.5 cm) square cake; Bake the cake for the same time and about another 15 minutes, gently open the oven and check the cake with a wooden skewer. I have been using this recipe for years as it produces a wonderful and extremely versatile cake. See recipe notes for the 9×13 inch version. Both use similar ingredients and produce a deliciously light vanilla cake. Line deep cake tin with a double layer of greaseproof paper. When cakes are cooked they should be pale golden in colour. For the small and medium size cakes bake for 1 hour 15 minutes. For square cakes, use the round quantities below and deduct 1 inch from the round cake chart, or alternatively, see the cake tin sizes chart above. This chart helps down and upscale cake recipe quantities and assumes that the recipe you are using is the most common size/shape, which is an 8 inch (20cm) round cake and 3 inch (7.5cm) deep. For chocolate replace 50g of flour with 50g of cocoa powder. Line pans with parchment paper and line cupcake tin with cups.
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