If increasing recipe, how do I adjust the baking powder and soda amount, and also the baking time and temperature?
I plan on using a 9" springform instead and will increase the recipe by 50%. I've seen a couple of articles online about how to adjust the baking powder and soda, but they mostly apply to when only one is used, and not both. Also unsure of the baking time and temperature change since I'll be adding to it, and not just switching pans. Thank you!
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Recipe question for:
Orange-Cardamom Olive Oil Cake
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1 Comment
I adjust all quantities proportionally.
The tricky part is understanding how a pan with a smaller volume will react to the temperature of the oven and when it will be done. If the height of the batter is considerably shorter than what the recipe author intended, it may cook faster.
Ultimately you need to cook the cake until it is done. Don't go by the clock. Use a cake tester or a humble toothpick.
Remember that ovens tend to vary in accuracy. In the nineteenth century, people were baking wood-fired ovens and cookbooks from that era don't actually specify degrees or minutes (the Artusi cookbook from Italy, the Reboul cookbook from France are two examples).
Looking at this specific recipe I would have no qualms at scaling the ingredient quantities proportionally.
Best of luck.