i need to make a cake that is 13 inches wide and quite deep?

Question

its not the wrong pan, I am a chef and this is the cake that i have been asked to make. it is the correct size! I am just trying to find a recipe that doesnt let the cake go soggy in the middle! normal sponge recipes dont work! wedding cakes are made that big ive done it before but i cant find the recipe i used. does anyone have one!

Answer 1

make several and stack them.

Answer 2

Chocolate sponge cake:

All purpose flour - 2 cups
Soda bicarb - 1 tsp (level)
Salt - 1/4 tsp
Milk - 3/4 cup
Vanilla essence/extract - 1 tsp
Cocoa - 5 tsp
Egg - 1
Castor sugar - 1 1/4 cup
Butter - 1/3 cup
Yogurt (naturally set) - 1/2 cup
Baking powder - 1/2 tsp

Method:
1. Sift flour, soda bicarb, cocoa and baking powder together
2. Cream the butter, sugar and salt until light and fluffy
3. Add the yogurt and beat well.
4. Mix in the flour and the milk.
5. Grease the baking tin, dust with flour, pour in the prepared mixture and bake at 350

My points to this recipe:
This makes a cake of approx. 2 1/2 inches in depth in a 9 inch round baking tin.
Double the quantity of ingredients in the recipe to make your cake. It will be deeper too.
Be patient for it to bake in the center. As you know the center takes a little longer than the edges.
If the edges are getting too brown and the center is yet to finish baking, reduce the temperature of the oven.
Once the center is done it is not soggy, it comes out in the same consistency as the edges.
It's a very soft cake...truly sponge!

If you have the time, try baking this cake in a smaller tin (with 1/2 the ingredients) and see if it matches up to your expectations in taste and texture.
Good luck with the baking! :-)

Answer 3

Just search out a Christmas cake recipe.

If you use a very slow oven, over a long period of time, it will be moist but not soggy. I cook my Christmas cakes at around 130'C for around 8 hours depending on the oven.

You will tell by the smell when its getting close to ready and at that heat you have plenty of leeway.

You tell when its done by inserting a toothpick in the middle - when it comes out clean its done.

Then, turn off the oven and leave the cake to cool in the oven and it should be perfect.

I have cooked my Christmas cake in a cardboard box** lined with foil then lots of paper (final layer baking parchment) when my cake tin didn't come home after being borrowed and it works just fine - you may be able to improvise something along those lines to get the size cake you need..

** I wouldn't suggest doing this in a hot oven - only a cool one.

Answer 4

Try a Betty Crocker French Vanilla cake mix. Turns out perfectly for me every time.

I bake cakes at 325 in my oven.

Answer 5

quantity = length x Width x top The unit of quantity to that end is inches quantity is often cubed (^3) 5 inches x 3 inches x 10 inches = one hundred fifty in. cubed (little 3 interior the precise suitable corner of "in")

Answer 6

Can you just double your recipe and make layers to make it deeper? Good luck!!!!!! I'm no chef!!!

Answer 7

If push comes to shove, can you make layers to acquire that depth?

Answer 8

Bundt, maybe?