baking at last

My estimation is that I will need six lots of the Cakebook sponge recipe, made in batches of two, so 1300g of butter,

creamed with same of caster sugar,

same weight of self-raising flour added one spoon at a time with each of the 24 eggs,

poured into grease-proof-paper-lined tins (lesson learnt here: over-full tins do not result in extra tall sponge, but mixture all over your oven).

One of the six (egg shown for scale, not as a serving suggestion).

Result: a freezer full of sponge cake. Freezing means it can be made in advance, and, by all accounts, firms up the sponge making it easier to work with.

Each cake will be cut into slices 25mm wide and squared up into bricks. The cinema was made of fruit cake and one advantage was that it keeps well; the sponge cannot be constructed too much in advance because it will go stale, so looks like an early start on Saturday 25 June...