Hello, I’ve just made my own school cake in a 10 x 15 pan.
I would multiply your recipe by 1.64 times if you are using this online recipe. Also depends on the depth of the tin and the height of the Cake you want!
As an estimate I would think between 660 to 780 grams per each ingredient ( flour, eggs, butter/Marge and sugar ) based on this recipe.
Good luck.

What quantities do I need to fill a 12 x 16 pan please?

If I were making a layered cake for example for a birthday, and I wanted to use this recipe what would my ingredients ratio be ? It would be a 3 layer sponger cake.

What quantities did u use for that tin please ?

Made this today using a 9 by 13 inch tray and it cooked perfectly in 45 minutes. A lovely deep sponge too. Will definitely make again! You must have cut your slices on the big size as I got 16 slices easily!

This means it has been over baked – ovens are variable, whether it’s type of oven such as gas/electric/fan, and often the temp isn’t quite what you think. It just means you need to bake for less time, or at a lower temp. Also, make sure not to store in the fridge or anything, as that will dry it out. x

Hello
What ingredient amounts would you recommend if I used an 8 inch tin?

I bought my 9×12 tin from amazon

Cold x

Sometimes this is purely down to the eggs being off, or the mixture not being mixed enough so it hasn’t broken down the egg enough before baking – it’s not recipe related at all as this is a standard sponge mix and just unfortunate. x