we are set people.
in our half term [in about a weeks time]
we are deffinately making the giant victoria sponge cake which is going to be 10 times as big as a normal sponge cake...proposterous you say? we dont think! although the size of the circular tin/base is becoming an arse to find, anyone have any suggestions on how to make a base for a giant sponge cake that wont burn at 170 degrees in the oven?
please get back to me as soon as.
the gingerbread scene kid is proving to be of some difficulty so were going for a simpler pimp and then moving onto this beast! we may do this in the half term also so thanks to everyone whos suggested help!
x
some good ideas =]
thanks for replying.
were gonna go look round the shops first and see what we can find, if not then well use your ideas =]
thankyouuu.
x
The main problem with making a giant cake is that it has a low surface area: volume ratio so it could take ages to cook. A high temperature would burn the outside leaving the centre uncooked. I'm no expert but I'd suggest a reasonably low heat and give it a long time to cook. Has anyone tried something similar and what did they do?
Absolutely... move over Delia (or Einstein?? Not that he baked giant cakes as far as i know...!!) Cant say that i have ever tried it either, but i think maybe i'd go for the multi-layered creation, thinner layers and more of them to solve the surface area to volume issues. Just not sure if lowering the temp too much would allow the little beauty to rise as desired??? Hmmm... guessing wildly here!! Good luck guys, whatever you go for!!
yeah good point, well be cooking it at a low heat and checking it every so often.
i found a big enough pot for it but theres a slight problem, its part of a rugby clubs cooking pot! so my mums going to see if she can nab it for me, they can always have a slice of victoria sponge eh?
if not then well look for circular tins at a large size.
i madea moderatly big cake and i jjust cooked it normally but for only 15 min longer but at aroung 200 c becasue i can't change the temperature of my oven
oh did you? im debating whether to cook it at a low heat or just normal heat, i was originally going to cook on the normal heat and leave it in there for longer and check it every 5 minutes but im not sure.
did you find that your cake burnt around the edges?
In the garden centres they have these huge round metal things for seiving soil. You could use one of these but just make sure the bottom bit is covered with foil to stop you getting an extruded sponge cake (although it would be interesting in a 'play-doh mop top hair shop' kind way) [Laughing]