Baking for one (or two dieting females)

It's a quandary I have been pondering upon for some time now. I like to cook. Specifically, I like to bake, for baking allows me to indulge in attention seeking behaviour. If I whip up a fabulous beef Wellington or cook a perfectly plump and juicy burnished roast chicken, nobody except my daughter will get to try this. So the praise-giving is fairly limited to my immediate family/those who are duty bound to tell me my food's sublime. But baking - well that is something that allows me to whip up vast batches of creamy, spongey, vanilla scented deliciousness that will generate coos and aaahs from colleagues. For when it comes to baking, it is nearly always for the troops on the front line of the financial services marketing teams that my creations are destined. Except, attention-seeking is not really why I bake. No - I bake because I cannot stand shop-bought cake. I bake as a creative outlet. I bake, in all honesty, to lick the bowl. I don't need to be told by my team a cake is good. I know if it's good or not, and I have my fair share of 'or nots' that get carefully edited out from the offerings I take in. I don't require 50 people letting me know it's good. The reason I bake for my department is, simply, either because I am asked to, or because if I did not take the food in, the produce would end up in the bin.

As a single mother of a teenage daughter, I have yet to solve the small batch baking dilemma. Neither myself nor the daughter care to eat such profound quantities of baked goods, yet we both like home cooked cakes and fancies.
Thus, it is that I have decided that this situation can continue no more. Not because my colleagues are unhappy with the situation. It just seems a little bit wasteful. I want to make small batches that are eaten in one fell swoop (or maybe two tops). I do not want to hate cupcakes by day three.
I have failed to find any useful compendium on the subject, even from the grande dame Delia in her singletons guide to cooking "One is Fun", the first landmark, mainstream cookbook to broach the rising social trend of cooking for one, but there's little on baking for one for the main reason it has stumped many a cook - that is, The Egg (upper case intentional). The single most irksome element. I feel this needs some R&D of my very own.
You cannot buy half an egg, or a quarter - you just have to use the whole thing. Which invariably requires a fair quantity of flour, sugar, fat etc to render it spongeworthy. Either that, or you must waste some. Sure, you can buy egg white in a carton, but what of the flavour-giving, gilding quality of the yolk? And if you like cake, will you really enjoy eggwhite omlettes? Sure, you can stockpile meringues, but who, really, does that?
Well, I think I may have the answer to this whole egg conundrum. But before I announce this revolution to the world, I'll need to practice first. Which means a few more cakes to wade through, but hey - for the furtherance of baking and the single girl, I'm prepared to take one for the team. To be continued...