What I need to figure out is how to scale a sponge cake recipe that calls for a 17" x 12" sheet pan up to a full size sheet pan 15" x 21".
I need a larger cake to make individual strawberry short cakes (using a 3" diameter glass) for my wedding reception next month.
The problem is that, I haven't worked in a professional kitchen where I was baking cakes like this on a daily basis since 1987, and I've forgotten all of the cake batter recipes I learned when I was an apprentice from 1978 to 1980.

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