quanities for 5inch sponge tins

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quanities for 5inch sponge tins

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gillyflower

Joined: 20 Sep 2007
Posts: 226

Posted: Fri Dec 13, 13 6:55 pm Post subject: quanities for 5inch sponge tins

Hello

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

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35139
Location: Devon

Posted: Fri Dec 13, 13 6:56 pm Post subject:
Do a three egg mix and two at a time?

gillyflower

Joined: 20 Sep 2007
Posts: 226

Posted: Fri Dec 13, 13 7:15 pm Post subject:
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

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35139
Location: Devon

Posted: Fri Dec 13, 13 7:32 pm Post subject:
I'd go for 3 and 6.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Fri Dec 13, 13 8:19 pm Post subject:
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.

Midland Spinner

Joined: 13 Jan 2009
Posts: 2931
Location: Under a green roof

Posted: Fri Dec 13, 13 11:19 pm Post subject:
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.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42228
Location: North Devon

Posted: Fri Dec 13, 13 11:37 pm Post subject:
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.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Fri Dec 13, 13 11:39 pm Post subject:

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Sat Dec 14, 13 9:46 am Post subject:
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?

gillyflower

Joined: 20 Sep 2007
Posts: 226

Posted: Sun Dec 15, 13 3:06 pm Post subject:
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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