Multi Mini 2in square sponge cakes

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Multi Mini square cake pans (12284 and 12224)


Assembly and use:

The individual pans are constructed from two sections of slightly differing size: Simply ensure that each individual pan has one plain section (underneath) and one marked with a ring (on top).

The pans are hand-made and there may be a slight gap along the corners of some of the assembled pans. If so,  just pinch-in the side wall of the sections to ensure a neat fit.


Before use:

Wash all parts of the pan in warm, soapy water, rinse and dry. For this recipe (sponge) we recommend lightly oiling the pans with groundnut oil, then dusting with flour. This will give a smoother finish to the cake surface.


The following quantities are intended as a general guide only:


For a 16 pan sponge mix use:                             For a 36 pan sponge mix use:

250g butter; 250g caster sugar;                           550g butter; 550g caster sugar;

250g self-raising flour, 4 large eggs.                     550g self-raising flour, 8 large eggs.

Makes approx. 1000g mix or 62.5g per pan.         Makes approx. 2200g mix or 61g per pan.



The best way to divide the mix equally is to use a set of digital scales. Make sure you weigh your mixing bowl before use. After adding and mixing the ingredients, weigh again to establish the weight of your final mix. Now divide the ingredient weight by either 16 or 36 to suit, and with the full bowl back on the scales, simply zero the scales and spoon-out the appropriate weight of mix into each pan, zeroing again each time. Don't worry about being too precise: the quantities are designed to slightly over-fill the pans to allow for final trimming-back as described below.



You may wish to put a baking sheet on the shelf below your mini pans to catch any drips. Baking times will vary according to oven type. We used a fan oven and baked for 20 minutes at 180C. In a conventional oven, set the temperature to 190C and check after 17 or 18 minutes.  After baking, remove from the oven and allow to cool to room temperature.



For perfect cubes, leave the cooled cakes in the pans and slice neatly across the tops with a long-bladed knife using the pan tops as a cutting guide.

(For rich fruit cakes, it is best NOT to cut the tops off, so take care to fill the pans to the correct height as for a normal 12 or 8in square cake.)

Remove the pans from the base and gently pull the halves apart to remove the cakes. You may need to run a thin-bladed knife around the top edges to release any slight overspill; place on a cooling rack until cold.



Hand wash only. Leave the pans to soak in warm soapy water for a short while before washing and rinsing. Dry in the remaining warmth of the oven.

Please remember NOT to wash these pans in a dishwasher.


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