🔕 🔔
Loading…

My Basket ()

All questions

Increasing a cake recipe

I am making a Nigella Lawson lemon/polenta/almond cake that calls for a 9" springform pan. I want to feed a few more people so I was going to switch to a 10" springform. Should I increase the recipe by ½ more or by 1/3 more? The recipe has 3 eggs in it so I thought it would be easier to increase it by a third.

asked by Inko over 3 years ago
6 answers 1061 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 3 years ago

I'd go with 1/3 -- and you may have a little extra batter leftover!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Thanks! I'll do it.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Check out www.lindyscakes.co.uk and look at the chart it will tell you how much batter you need for the bigger pan

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

That is an amazing and somewhat overwhelming website. I found the chart and it should be handy for many baking questions. Thanks. So many people asked questions about baking a Madeira Cake - now I'm curious about that!

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

The volume of a 10" cake pan is 24% greater than than of a 9" pan, so let that be your guide to increasing the recipe. A 20% increase would probably be safest.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Thanks for the precise answer.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.