18 November 2020
Hi can you tell me the best way to freeze the 11 inch cake once it has the butter cream and jam on it also how long to defrost
We would only recommend freezing a cake before adding buttercream and jam to it.
15 October 2020
Very disappointed - made the 6 inch cooked for time stated took it out to let it cool and its still raw in the middle, Waste of ingredients and time
03 September 2020
I am a beginner in need of some help! I want to bake this cake in one 7" tin that is 4" deep. I'm not sure how much batter I would need for this or how long I should bake for? I have a baking rod if needed!
24 August 2020
Would be helpful to have 8 and 10" recipes too.
21 August 2020
Love this recipe, have used it for numerous birthday cakes for friends and family. Have now been asked to make chocolate birthday cake but dont want to use different recipe, how should I adapt this for an 11 and 8 inch cake?
So pleased you are enjoying this recipe. The 11" cake is on the recipe already. For an 8" cake I would go somewhere in the middle of the 6" and 9" cake on quantities.
To make it into a chocolate cake I would add in cocoa but then reduce down the flour by the same amount. For an 8" cake I would use 50g of Cocoa, so this would need to be increased for the 11".
Hope this helps
19 August 2020
Hey how much ingredient do you need for a 10 inch?
I would go somewhere in the middle on ingredients, the 9" is 300g and the 11" is 400g, I would use 350g for a 10".
Hope this helps,
13 August 2020
Hi can somebody help. I want to make a 12 inch square cake what are the ingredients the tin is 3 inches deep. Thank you
Have a look at this article to help calculate how much cake mixture you need for different size cake tins. I hope you can use this principle to work out how much you will need in this case. Best of luck and happy baking :)
11 July 2020
If I bake it in one 20cm tin how long would I bake in please
The recipe is for a 20cm square tin and would take 30 minutes to bake -
For the 20cm square/23cm (9") round sponge cake
300g Butter (unsalted) (softened)
300g Unrefined golden caster sugar
6 Egg(s) (free range)
1½ tsp Vanilla extract
300g Self-raising white flour
05 July 2020
Hi, I absolutely love this recipe I've made it so many times and all my family love it too, today however I made it the same way I always make it, but it sunk in the middle and I'm not sure what happened, I made it again and same thing happened I'm wondering is it because my oven has been on for a good few hours today and didnt get the chance to cool down before i started baking, any input I'd really appreciate thank you Donna
There are a few main reasons for why a cake would sink in the middle.
These are the oven door has been opened before the cake has set. The cake didn't go in the oven as soon as the mixture was ready. There's too much raising agent in the mixture.
Other reasons may be over beating the batter and incorporating too much air – the air can then cause a collapse during baking. Another reason could be the temperature of the oven is too high causing the cake to rise too rapidly.
I hope this is of help to you, and that your bakes are more successful next time.
27 June 2020
Fabulous recipe used for my daughters 10th birthday cake
01 June 2020
Great for my aunt's wedding. I'm only 12 years old and it was very simple and everyone loved it!!! Thanks!!!!!!!!
08 August 2018
I made the 11" and 6" and must say how impressed I was. Both cakes came out perfect and everyone said how tasty they were. I cooked them both a little longer on 150 fan as my oven cooks too quickly, will definatley use this recipe now for all my birthday cakes.
29 July 2018
Hi there - I'm hoping to use this recipe for a wedding cake and am having a couple of practices (with the 6" cake to start with - using a single deep tin).
I'm using 160 fan but the published cooking time doesn't seem anything like long enough. I baked the cake for 50 minutes on my second attempt and I think it's just about cooked. And I think the recipe needs medium eggs rather than large?
Am I doing something wrong if it's taking this long to bake? Maybe I'd be better off using 180 non fan.
Thanks in advance - I've got to get it right before attempting the larger sizes!
Thanks for your comments, it is worth noting that oven temperatures may vary slightly between ovens so it may be worth increasing your oven temperature if you feel this would improve the bake. I would recommend baking for the advised time then checking the cake every 10 minutes after this (by inserting a skewer into the centre of the cake) until the cake is baked throughout.
16 July 2018
Great. Everyone loved it
23 November 2017
Great recipie and kept very well fur over a week. Wish there the ingredient sizes for 8, and 10 inch cakes as this would be so helpful?