@Pete Fred I have made these frequently and use convection bake 480* on a stone. These are four inch cakes so bake very quickly. The first two photos are ones that I added pistachio butter to the base recipe, third photo plain. I’ve also made pumpkin. Mine are baked to creamy but baked longer than yours, not sure if I put the internal temp in my notes. These are from a Catherine Zhang recipe that I adapted a bit, additions to and less cornstarch. I also used sour cream rather than heavy cream. They have been well received in my household.
