Baking temperature and time for 7-inch round cake

I have a recipe book whose 11 x 8 inch cake I wanted to try, but divided the ingredients by 4 to make a small round cake (7-inch).

I was worried about the temperature and time of baking. The ones written on the recipe are for the bigger rectangular cake, so that doesn't apply to my 7-inch cake.

So I search the web for recipes for 7-inch cakes, and found many Victorian Sponge Cake results. I based my baking on one of the web pages in the results, which said that the 7-inch round cake should bake 18-20 minutes at 180 degrees Celsius. Only one egg was in the batter, by the way.

My carrot cake came out nice when I followed that. :) I hope it works on all sorts of cakes as long as it's on a 7-inch round pan.

Update:
This recipe says bake for 15-25 minutes. Maybe 15 minutes is good for a moister cake.

French vs. Italian vs. Swiss Meringue

I've been reading a cookbook that I just bought and I came accross a page where they give a brief explanation on the three types of meringue. Not making meringue often, I always wonder how they are different from one another. Maybe these can help:

Best way to freeze and thaw baked cupcakes

I made a dozen of carrot cupcakes tonight, but don't want to frost them with cream cheese frosting until Friday or Saturday. I thought I should freeze them until then, because simply refrigerating might not preserve them well.