Dear Nigella & Team, I have a thing for layered cakes so I'm just wondering if it is possible for me to use a pair of 20cm sandwich tins for baking most of your cakes that would require a springform tin, such as Ginger and Walnut Carrot Cake, Lemon Tender Cake, Chocolate Olive Oil Cake, etc., by dividing the quantity into the two tins and bake for less time. Thank you.
Some of Nigella's cakes are baked in springform tins, such as the Ginger And Walnut Carrot Cake, Lemon Tendercake With Blueberry Compote, Chocolate Olive Oil Cake and Lemon Polenta Cake. Generally a springform cake tin is used if the cake isn't thick enough to make two layers and/or the cake may be too delicate to turn out of a sandwich tin easily (such as the gluten-free cakes). Also if the sandwich tin is loose-bottomed then the cake batter may be too liquid and will leak out of the bottom of the tin.
Therefore most of the cakes should be baked in a springform tin and if you would like to try layering the cake then we would suggest that you instead cut the cake horizontally into two thinner layers. If you only have sandwich tins available at the moment (at time of writing we are in the middle of a Coronavirus "lockdown" for many countries) then the only cake that may work in this way is the Ginger And Walnut Carrot Cake, but we do feel that this cake is better just as a single layer. There are several layer cake recipes on Nigella.com, such as Coffee And Walnut Layer Cake, Old Fashioned Chocolate Cake and Toasted Marshmallow And Rhubarb Cake that can be made in sandwich tins and you can vary some of the fillings and frostings to suit what you have to hand.