I was bored, so I decided to bake a cake. Because I like coffee, I decided on a coffee cake, using a Victoria Sponge recipe; I used large eggs instead of small (because I was doing a loaf, not a sandwich, so it would need to be moister). It didn't turn out too well; the outer half is pretty good, though a little too moist (maybe 2--2.5 eggs?). The inner half is pretty disasterous, since it's all gooey. My theories:

• Because it's deeper, maybe it needed longer at a lower temperature?
• A result of the extra egg? (Though the mixture seemed the right consistency.)
• I used plain flour, and only remembered to add baking powder at the last minute. Probably not connected, though.

Any thoughts from people who can bake better than I do?