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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 almost 5 years ago

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Merrill Stubbs
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 5 years ago

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

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Inko
added almost 5 years ago

Thanks! I'll do it.

rt21
added almost 5 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

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Inko
added almost 5 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!

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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 5 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.

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Inko
added almost 5 years ago

Thanks for the precise answer.

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