Pour the batter into the tins to the weights stated below (if you only have one tin of each size you can do this in batches) and bake for the following timings:
45-50 for the 10”, 40-45 for the 7” and approx 30 for the 4”
These vary as the smaller cakes will cook more quickly than the larger ones. The cakes should be risen and golden and a cake tester or skewer should come out clean when testing the centre of the cake for doneness. Get your orange drizzle ready whilst the cakes are baking.
I weighed the batter accurately into the tins in order to keep the cake layers of a similar height. The weight of batter for the tins per layer is as follows:
25cm (10in) round tin, three layers, each weighing 1.2kg (2lb 101/2oz)
18cm (7in) round tin, three layers, each weighing 575g (1lb 41/2oz)
10cm (4in) round tin, three layers, each weighing 200g (7oz)