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I am trying to bake a cake in a 9″ square cake tin (as we speak, its in the oven). Its been in the oven (fan at 160) for about 45 minutes now. The top has domes and split (I dont care about that) revealing that the middle is still very liquidy.
She is using a 9” square cake tin. Would 6 eggs, 12oz batter be ok and should she use one tin or two. I’ve told her it’s best to use two tins as otherwise it will be in the oven too long and may be dry.
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Would 6 eggs, 12oz batter be ok and should she use one tin or two. I’ve told her it’s best to use two tins as otherwise it will be in the oven too long and may be dry.
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