Had a question for you:
I have a recipe for sponge-like cake which I always bake inside a 9 x 13 cookie sheet (thin) and it takes about 10-15 minutes in a 355 degree oven for the top of the cake to turn brown which tells me it’s ready.
I will then wait for it to cool down and then roll it into a Swiss roll filled with grated chocolate and chopped walnut.
For Thanksgiving I would like to make the same exact cake but make it inside two 9” round cake pans. Can you please let me know:
1- If I should double or triple my ingredients
2- What will be the new cooking time (you know since the batter is going to be thicker inside the 9” round pans)
Here are my ingredients:
1) 4 eggs
2) 120g all-purpose flour
3) 120g sugar
4) 56g Boiling water
5) Vanilla and baking powder
Thanks in advance