Sponge Cake Using Multi Mini 2 inch Square Cake Tin Set

Sponge Cake Using Multi Mini 2 inch Square Cake Tin Set

Assembly and use: 

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

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

Before use:

Wash all parts of the tin in warm, soapy water, rinse and dry. For this recipe (sponge) we recommend lightly oiling the tins 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 piece sponge mix use:                             For a 36 piece 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 tin.         Makes approx. 2200g mix or 61g per tin.

Use: Silverwoods Multi Mini 2 inch Square Tin Set

Dividing-up:

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 tin, zeroing again each time. Don't worry about being too precise: the quantities are designed to slightly over-fill the tins to allow for final trimming-back as described below.

Baking:

You may wish to put a baking sheet on the shelf below your mini tin tray 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.

Trimming-back:

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

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

Remove the tins 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.

Washing-up:

Hand wash only. Leave the tins to soak in warm soapy water for a short while before washing and rinsing. 

Please remember NOT to wash these tins in a dishwasher.