Individual sponge cakes

cavewoman I think your idea of the individual cakes is a lovely one - they would transport well if you have one of those covered cake carrier things with the handle.

Have the small tins got straight sides? My muffin tins have slightly sloping ones. I have had them so long I cannot remember where I bought them.

Has anyone found a good source of flat baking trays which wash up well? I have tried all sorts and all prices. The heavy ones I bought in the cook shop don’t ping and go out of shape but they still do not wash up nicely. I have found though that using butter to coat them first rather than oil makes it a lot easier to wash and the butter does not burn as the oil does.

Probably would of cave woman but I guarantee they'll taste much better ?

Thanks,all.
Never thought about freezing sponge cakes before,probably because they aren't around long enough!
Just bought a jar of Tiptree jam, (little scarlet) What with the eggs and double cream it would have been cheaper to buy ready made

A new shop has opened here which makes real cakes and bread. They will even make up a cake bouquet. They do look nice but far too much buttercream on top for my liking.

I heard muffins described as 'fairly cakes with attitude'. Liked it.

I'd be inclined to make a bigger batch if you intend to make them muffin sized, you can always freeze the remainder or simply eat them!

Good luck whatever you do.

What about filling a large baking tray (or 2) and making a large rectangle which you could then cut into 3 x 4 small squares? You could put the finished squares in paper cupcake cases for transporting?

Cavewoman, sounds a good idea.
I bought the mini muffin tins, makes 24 mini cakes. I found a recipe for no fry doughnuts, cooked in the oven, which I make in it. You use natural yoghurt and they are very light. The are absolutely delicious and a good size for little people.

I was making a big Victoria sponge with fresh cream today. Now I've got to go and buy the tins to do individual ones - what a good idea!!

I agree with Tanith - they are the proportions I use and you should get a dozen out of that easily.

If they are going o be muffin size not fairy cake size I don't think 6oz would be enough I'd weigh 3 med/large eggs then use the equivalent fat,flour,sugar. Fresh cream Victoria sponge sounds lovely.