Full question
I’d like to make one and a half times the Strawberry Meringue Layer Cake. Should I stick with 22cm tins or go to 26cm? I would check to see if they are done at the 35 minute mark.
Our answer
Nigella's Strawberry Meringue Layer Cake (from NIGELLA SUMMER) is a cross between a vanilla sponge cake and a pavlova. We would not recommend baking a larger quantity in the 22cm cake tins. In theory to go from a 22cm tin to a 26cm tin requires a 25% increase in the amount of ingredients and not a 50% increase. Unfortunately also scaling up cakes is not always straightforward but you could try this 25% increase in the 26cm tins. For a 26cm cake we would suspect the baking time will be 35-40 minutes, but it may be worth taking a quick peek after 30 minutes as ovens vary. Please note also that we have not tried this larger size of cake so can't guarantee the results.
For a larger crowd our preference would be to make two of the cakes and serve them side by side. If there are any leftovers then these can be stored in the fridge, loosely covered, for 24 hours, though the meringue will soften as the cake stands.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more questionsYour comment has been submitted.