So sorry,
@Sonia p, I missed this before. The times that I gave you are for the full 6 x 3 cake in one tin. I use a
cake leveller to split the cake in two when baked; that way, you get a cake that is the same size, top and bottom. When this has baked, the bottom of the cake is flipped over and becomes the top to give you a better, smoother surface to decorate/work with.
If I split the mixture in the tins, that would make a Victoria Sandwich like this.
How to make a Victoria Sandwich 1. Preheat the oven to: Fan assisted: 170ºC Regular oven: 180º/190ºC (Approx) Fahrenheit: 338F Gas Mark: 3 2. Equipment and Ingredients Mixing bowl, electric whisk, spatula, pallet knife, sandwich tins. 150g or 6oz Margarine or Butter 150g or 6oz Sugar...
www.helpmebake.com
If you split the mixture in between two 6 x 3 tins, you will need to increase the temp and bake for a shorter time. The deeper the cake the longer the bake and lower the temp, the shallower the cake, the higher the temp and the quicker the bake.
Is there a reason why you would want to split the mixture and not bake it all in one tin?
I do hope you read this before you've started. Either that or put the mixture all in one tin.