Hi, I need help with deciding ingredients for different pans. I find it difficult to layer large size cakes, 10x10 and 9x13, as the fatless sponge recipe I use makes fluffy cakes that are difficult to layer neatly. Can I halve the recipe and make two layers separately. The ingredients recommended for 9x13 is 10 eggs and 300gm each of flour and sugar and for 10x10 it is 8 egg and 240gm each of flour and sugar. I ask because am not sure a the smaller amount of batter will behave in a much larger pan. Thanks for your help.

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