I’ve made this cake in 6” pans many times.. but I used 3 pans for the full batch of batter.. and bake it a little bit longer. So great to hear that you loved the cake. Hi Marti, I haven’t tested this in an 8″ pan. How long do you recommend cooking this cake if I halve the recipe? Hi Aldina, I’m using cake pans that are about 1 3/4 inches tall. If we have medium size of eggs we should add another one or not? We did that in our older Tiramsu layered cake recipe. and I have tried to keep my family quite when the cake is in the oven. I think it would overflow if you didn’t cut it down. This batter does not do well sitting out so it’s best to make and bake it right away. Am I confusing? I love this sponge cake recipe. thank you . Thanx. i just need to figure out why the cake sank. I haven’t had it collapse from vanilla either. How do you prevent the cake from cracking on the top? Thanks! You might try baking it in 4 pans instead or divide it into 3 pans to avoid having to cut it. I’m trying to figure out what I did wrong. Hi Leah, I haven’t tried this in a bundt pan but I imagine it would be very difficult to get it out of a bundt pan as this cake has no oil or butter in it and requires that you loosen it from the pan with a spatula. Hi Tiffany, It’s best not to open the oven on this cake – the heat escaping quickly can cause the cake to sink in the center. It came out super sponge but it smells eggy while eating. good day Learn more... Natasha's top tips to unleash your inner chef! Hi Victoria, if using one pan, you would need one with tall walls like a springform pan. Hi Bob, I’m so glad to hear that! I highly recommend watching the video tutorial above to see where things started to look different. Thanks for yet another great recipe, Natasha! I made this today. Maybe someone else can share some insights? Have you tried our perfect Vanilla Cupcake Recipe before? Thank you! i was hoping to put them in ramekins, how long would i put them in the oven for? Shop recommended products from Trini Cooking with Natasha on Amazon.com. – 1/2 tsp vanilla Your recipes never disappoint !! Hi there, this cake does not require butter, I’m not sure what the difference is until I get to try that other recipe. You can freeze them for longer. Hi is the quantity enough for 3 6″inch cake ? Though the tastes is amazing, I was wondering why is that and if adding a pinch or two of cream of tartar would help? HI Eli, I haven’t tested it that way so you would have to experiment. May I know the measurement of egg in weight rather than numbers, Sorry but I don’t measure the eggs by the weight, hi Natasha We enjoy interacting with and responding to these comments! I also have a Tiramisu Yule Log recipe here. Thank you for your nice words and feedback. Dear Natasha Happy Christmas, Hi Natasha , Let me know if you experiment since others may have the same question. Are you able to use cake flour for this recipe? Whats people lookup in this blog: Trini Recipes Sponge Cake; Trinidad Recipes Sponge Cake; Share. 3- The two points above make it very difficult to cut the cakes into layers, i have crumbs everywhere. I’m thinking it will fit but I also don’t want to lead you astray without testing it myself. Hi Sarah, I haven’t tried that yet but I imagine that should work. Is it fine if i add 1/2 cup of milk and one tspoon vanilla to it. I’m using cake pans that are about 1 3/4 inches tall. Any suggestions, recommendations? I’m trying to bake this cake & I really want to bake it looks soo pretty. I made it once with equal measurements because I did not notice the different grams and it was still amazing. It depends on what kind of cake you are trying to achieve but the cake flour makes the cake too soft and light for most frostings. I did bake this in one springform pan in the past for 30 minutes. Can anyone tell me why because I have made other sponge cakes before and this has never happened. Do you think it will work out? Tweet. Want to save this recipe? I would give it an extra 3-5 minutes of mixing time depending on how much power your mixer has and definitely on high speed. Can I use cake flour rather than all purpose flour for this recipe? So you could try 1/4 cup sifted cocoa and 3/4 cup flour and sift them together before folding them into the batter. Right! Do you have tips on keeping the cake from sinking in? That’s just awesome Rick! It will become my all-time recipe. I have a question, if I want to make cake just with one pan that is 23,24 cm I should use half of Ingredient? Hi best sponge cake ever so easy and fast❤️❤️❤️❤️❤️. Would it be possible to bake this cake in a square tin or pyrex? Recipe doesn't say how long to bake so I guessed the time. I only have fan-forced bake as an option. What changes in temperature and/or baking time should I make. I’m going to make it again for this weekend and once it’s baked I’m going to soak it with a little fig syrup to give it a different flavor. The slider is configured to the non-metric measurements. I have lowered the over temp. Delicious without being too sweet. I did bake this in one springform pan in the past for 30 minutes. But thank you Patricia, I appreciate the compliment! . Thanks! hi Natasha Best cake ever made. THANK YOU <3. Any ideas? I’m glad you enjoyed it, thanks for sharing! – 2 tbsp melted butter Easy to make but I have to agree with other reviewers that it was too eggy. I’ve made this cake in the past by separating the egg whites and yolks and dividing the sugar while whisking. Hi Sal, I think that would be ok to cut the recipe in half and just bake in 1 pan or use a non-stick loaf pan (line the bottom of it also) so it can grow taller and you can cut it in half. To make a chocolate sponge cake, you basically substitute some of the flour with cocoa. 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