Thanks!It was quite interesting. The tin is square but can be partitioned off,so effectively becomes 16 little tins.
The cakes are quite nice but a bit drier than I expected.
Various possible reasons for this.
The cakes took almost as long to cook as 1 big cake would have done, 35ish minutes, to my surprise.
Maybe smaller cakes would tend to be drier anyway,more surface area for moisture to evaporate etc.
It might be that my oven temperature settings are off (I could check this).
The tin instructions for cooking mini-cakes suggested,for a Victoria sponge,a higher setting for a shorter time,so that might give an improved result.
There seemed to be a lot of seepage of lemon juice and icing into the bottom of the tin. With a bigger cake,maybe that moisture would get reabsorbed more easily.
Also,I used paper cases,so that might prevent moisture being absorbed.
I'd be interested,however, to know what other people think,especially who might have used that recipe to make small cakes.