sponge bakers - please help!

[crisgal]

i have decided to make my son's 18th birthday cake and i'm no baker!
i have a pound cake recipe that's always worked well but need it twice the size. my questions are:
1. can i use a foil container (like you roast a turkey in) cus i've got one just the right size.
2. Can i just double the quantity or does it not work like that?
3. if i do double the mixture, how do i know how long it will take to cook?
I really hope someone can advise me - the cost of one from the bakers was ridonkulous!

[beso]

I have not made it for a while but I think it was like a tablespoon of water.

[beso]

I could of course be confusing it with another receipe.

[crisgal]

lol. thanks guys x

[mayviabelle]

pound cake is really easy to remember - use the same quantities of stork, sugar and flour and for every 2oz of those use 1 egg. So say if you're using an 8" tray use 8oz stork, sugar and flour and 4 eggs. Then you can make any quantity you want. I always use spread because I like the taste better than butter. I cream the sugar and stork together until it's almost white, then add the eggs and beat them really well. Then I sift the flour, put it in and fold it in by hand until it's just mixed in. I whack it in the oven at about 155 / 160 degrees and cook it until it's spongey on top, away from the sides and a skewer inserted into the middle comes out clean. Then I let it cool in the oven. You can still use your food processor to mix your ingredients, just don't bung them all in together (unless you've got mega arm muscles!!)