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Public apology to avoid a legal suit - Jokey

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For my victoria sponge tins I use a 200g each of butter, sugar and SR flour recipe with 4 medium/large eggs. This works out as 60-65g per egg.

 

So I just put whole eggs in their shells to a weight of 240-260g and use 200g of the other ingredients. If the oddments of eggs don't quite come to 240-260g then I just adjust the other ingredients accordingly.

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