im making a no.1 cake for tyler using 2 loaf tins (9 inch by 5 inch) and i am doing a normal sponge recipe,

I used 4 eggs and there equivalent weight in flour butter and sugar and where id normally split it into 2 round tins i thought the whole mic in a loaf tin so i could slice it in 2 and fill the middle (and the obv do it again for the second loaf tin)

But it took a year in the cooker and the top was not burnt but overdone.

Whats the best way to do it? should i use a different recipe, should i put less mixture in the loaf tin, heellppp

Thanks x

When i do loaf cakes (which i do often) i usually only fill just half way up or just a bit under. as the cake rises. i also put on the top shelf at 190

but thats just me lol

Hmmm tricky. I don't have much experience with loaf tins. It sounds as though you had you oven too high if the outside was over done. I would put it in the oven on the middle shelf at 170 oC and check it after 20 mins and adjust your temperature and remaining time from there. Also turn it if it's cooking unevenly. Also don't worry too much about the top if it does look a little over done as you probably have to trim it anyway to get it flat. Also make sure the top of the cake isn't too close to the roof of the oven as that can cause it to scorch. HTH x

well i trimmed all round the edges and its ok but i dont thick its thick enough to cut in half and ice in between but i'll give it a go.

I did put the temperature down to about 160 to start with but after 40 minutes the top was done and the insides weren't - then it sort of rose in the middle and cracked down the centre like a volcano pmsl. it tastes good though now the edges are off... im gunna try cutting it in half.... uf its too thin ill end up doing 4 loaf tins for 1 cake haha.

It's hard to stop the cake from cracking as it's caused by a lot of things. One again it your oven being too hot. Is yours a fan oven? May just be that it's a bit too efficient. Next time try it on an even lower heat. Another thing to try is to quickly run a knife around the outside of the cake as the edges and corners obviously cook more quickly, just to make sure that it's not cracking as the edges and corners are slightly stuck.

Just think how yummy a 4 layered cake would be though!

lol yeah my ovens fan assisted. ive just sliced it in half so that was fine... my no.1 looks rubbish though lol not enough pan to make the base look right so im re thinking the plan haha 4 layered cake mmmMMMm would have to do two choc two vanilla just to mix it up

Hi hun, when I make a cake using loaf tins, I normally do two, one for each of the layers and trim the top of, loaf tin cakes will nearly always split on top, if you make an incision along the top once the cakes just started to firm up it helps a bit, also I always cook them on quite a low heat, if it's a fan oven then I'd do it at 150c for around 45-60 mins. Don't overfill them either, no more than 3/4 full. Your usual recipe is fine to use.

I have to say when I do a number 1, I use a big square tin, then cut it into strips, one for the middle bit of the one, one for the bottom and then I make the top point out of the rest, it's much easier!

mandy have u sent any cup cakes ?? im dying to lay my hands on them

not yet, my boxes only arrived yesterday, going to do the first lot this week x

tell me when i can order please

thanks Mandy, I dont think I have a square one big enough really... but yesterdays cake was just a trial run its not TOO bad lol.

I got some new slightly longer loaf tins today think they'll look better and I should have enough of one tin to do the bottom of the no. 1 and the point