Thank you all for commenting! I was going to make this for a Lemon Dessert Contest, however, due to the threat of Hurricane Fred, they cancelled the event! Oh well, best-laid plans...
The 9” round pan has an area of about 64 square inches. The 11x17 pan has an area of 187 square inches. To make the recipe in the larger pan, you would have to triple the ingredients. Figure that bake time will be longer, too.
For this cake, determine what pan is s used in the original. From elsewhere, it's a 9" round pan (not 9" square) Then figure the area of the two pans (original about 64 sq in and one you want to use about 187 sq in). Divide new pan by original to get ratio of ingredients, here 2.9, round to 3. Apply that to ingredients.
Futures: repeat these arithmetic functions, get one of the many charts of baking pan sizes (King Arthur Flour, allrecipes, etc) or see the Alice Medrich article here at food52 (originally 2015, reprinted 2021) about baking a cake in any pan size you have.
Did I mean geometric? Both? Anyway, figure the area of both pan you want to use and original, compare and then use that factor to figure ingredient quantities. If the two pans vary substantially in depth, figure out comparative volumes and use that to compare.
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8 Comments
Stay safe during the storm.
The cake is worth making for a home dinner, or a week of snacks.
Then figure the area of the two pans (original about 64 sq in and one you want to use about 187 sq in).
Divide new pan by original to get ratio of ingredients, here 2.9, round to 3. Apply that to ingredients.
Futures: repeat these arithmetic functions, get one of the many charts of baking pan sizes (King Arthur Flour, allrecipes, etc) or see the Alice Medrich article here at food52 (originally 2015, reprinted 2021) about baking a cake in any pan size you have.
If the two pans vary substantially in depth, figure out comparative volumes and use that to compare.