10 Pieces .
For a perfect sponge cake use half flour and half corn flour.
A sponge cake can be baked in layers without a tube pan.
Victoria Sponge
Cake flour is best to use for sponge cake because it is low in gluten and so produces a very tender, moist crumb.
SugarFlourEggsMilkBaking PowderButter
Pound cake is denser and richer due to its high butter and sugar content, while sponge cake is lighter and airier because of its use of eggs for leavening. Pound cake has a more buttery flavor, while sponge cake is more delicate and has a subtle taste.
You can use two cake recipes for that size pan.
because the flour is the main ingredient for sponge cakes. The sponge cake is thought to be one of the first of the non-yeasted cakes, that's why flour is needed. you can also use a small amount of baking powder too.
add 2 tea spoons of gum Arabic powder to make a small sponge cake (6 eggs). Add the powder to the dry ingredients. It will help the cake to rise and will add natural soluble fibre to your cake.
if the cake is very heavy or a little too heavy for your liking,fold the mixture and get as many air bubbles into your mixture as possible. Also be careful not to overmix the batter once the flour has been added. Fold it in lightly, and smoothly. When folding in the flour use a metal spoon!
15 cups of batter. bake at 325 degrees for 75-85 minutes. Use a baking core.
It will probably take 1-1/2 boxes. Fill the pan roughly half full & use the rest for cupcakes.