THE CORRECT INGREDENTS FOR YOUR SIZE OF CAKE TIN FOR PERFECT SPONGES…

For a 15.5cm (6”) cake tin
200g each of Self Raising Flour, Caster Sugar and Butter
4 Eggs

For a 18cm (7”) cake tin
250g each of Self Raising Flour, Caster Sugar and Butter
5 Eggs

For a 20cm (8”) cake tin
325g each of Self Raising Flour, Caster Sugar and Butter
6 Eggs

For a 23cm (9”) cake tin
450g each of Self Raising Flour, Caster Sugar and Butter
9 Eggs