TheChefGoingHomeToday
Well-Known Member
I've been given four of these mini loaf / cake tins. Does anyone have any advice on cooking times using these? I've seen some references online to reduce the cooking time by 25%, so for the Victoria sponge I made yesterday this would be 15 minutes instead of 20 minutes. These tins are 40mm deep, which is about the same as the 20cm tins I used for the sponge. With proteins like meat and fish, cooking times are about thickness, is this the same when using these mini tins or does the 25% apply? Does anyone have any tips about using mini tins like these?