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Easy Sponge cake made for 6 inch baking pan. Line bottoms of two 6 inch cake pans with parchment paper. (do not grease the sides or the bottom). Set aside. Important: Eggs must be room temperature. Add eggs and sugar into the mixing bowl. Mix until the mixture becomes thick, fluffy and triples in volume, for about 9 minutes.
This 6 inch Victoria sponge cake recipe is a small batch version of the British classic! Two 6-inch yellow cakes, both with the texture of pound cake, sandwich strawberry compote made from seasonal fresh strawberries. Served warm, it’s fresh and delicious!
A small 6 inch cake recipe makes a little less than 2 cups of batter. If you’re more of a cake mix type of baker (I still love you), you can always use several 6 inch cake pans to make your cake dreams come true. Wrap up each cake tightly in plastic wrap plus a layer of foil, and you can store them in the freezer until the cravings hit.
Use the batter for the following recipes to make different flavor 6 inch cakes: Chocolate Cupcakes (pictured on this page as a cake!) All 6 inch cake layers take about 18-21 minutes at 350°F (177°C). You need about 2.5-3 cups of frosting for a 3 layer 6 inch cake, which is usually the amount used for 1 dozen cupcakes.
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