Tuesday, April 13, 2010

Baking Pan Conversion Tables

The following tables can be used to adjust recipes to suit different pan sizes. We will be adding more tables in the coming weeks.

Original recipe pan size
20cm diameter round
20cm diameter square

Please note:
  • We aren't aware of a formula for calculating cooking time based on pan size. Therefore, we can't advise on cooking times. We suggest that you keep a close eye on the item while it's cooking.

  • A larger or smaller version of a cake may not be as successful as the original. We recommend making a test cake if using the table for a special occasion cake.

  • Ensure your cake pan height is sufficient to prevent cake batter overflowing in the oven.

If you choose an option that requires you to obtain a fraction of an egg, you can use digital kitchen scales or accurate measuring spoons (or other small-volume liquid measures) to measure the egg.

We find that one large (approximately 59 gram) egg weighs about 52 grams without the shell and has a volume of about 52ml.

0.25 large egg is about 13g or 13ml
0.33 large egg is about 17g or 17ml
0.5 large egg is about 26g or 26ml
0.67 large egg is about 35g or 35ml
0.75 large egg is about 39g or 39ml

An example: We calculate that 2.25 large eggs are required for a recipe. Using a fork, we beat an egg to thoroughly combine the yolk and white. We then weigh out 13 grams (or measure 13ml) of beaten egg and add it to two whole eggs.

If you use a table and record the baking time for your cake, feel free to include the type of cake, pan size, baking time and temperature in a comment below to provide a rough guide for others.
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