Adapting Basic Sponge Recipe to tin size
Basic Sponge:
110 gr. (4 oz.) Butter or soft Margarine
110gr. (4 oz.) Caster sugar
110 gr. (4 oz.) Self raising flour
2 Eggs
| Cake Tin Size | Multiple of Basic Sponge | Baking time @ 170°C Fan |
| Ovens vary, adjust temperature accordingly | ||
| 13 cm. (5") Round | 1 | 15-20 Minutes |
| 15 cm. (6") Round | 1 | 20-35 Minutes |
| 18 cm. (7") Round | 1½ | 30-35 Minutes |
| 20 cm. (8") Round | 2 | 35-40 Minutes |
| 23 cm. (9") Round | 2½ | 40-45 Minutes |
| 25.5 cm. (10") Round | 3½ | 50-55 Minutes |
| 15 cm. (6") Square | 1½ | 30-35 Minutes |
| 18 cm. (7") Square | 2 | 35-40 Minutes |
| 20 cm. (8") Square | 2½ | 40-45 Minutes |
| 23 cm. (9") Square | 3½ | 50-55 Minutes |
| 25.5 cm. (10") Square | 5 | 60-65 Minutes |