8" round 1.5" high holds 4c 8" round 2" high - 6c 9" round 1.5" high - 6c 9" round 2" high - 8c. The cake is a great one - well worth making! See if you can find out the height or capacity of RLB original, measure the height of your 9" pan and adjust volume of ingredients if/as needed.
KJ Vieldhouse - I have made this cake several times, but not in the larger format. Will defer to Kristen on this one (only saw her comments after I posted). Do you perhaps have smaller pans (like cocottes) that could accommodate the structure of this cake and the necessary water bath?
Hi KJ, thanks for the question! A commenter actually had the same issue, and the developer responded with: "I don't think this cake lends itself to increasing the size because it really needs a water bath and also i don't think the texture would be even. i recommend making several cakes instead. It also might make serving easier to use square springform pans." We definitely wouldn't want you to use up those ingredients for a subpar texture.
Also, Kristen, who wrote about this recipe, mentioned in a comment for the article, if you're okay not using a springform pan: "I'd just use a normal cake pan lined with a parchment round in the bottom, chill it well in the pan, and then run a knife around the edge and remove it carefully as described—voila! If it cracks, just serve it plated in slices or top it with strategic whipped cream or berries." Hope that helps!
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3 Comments
8" round 2" high - 6c
9" round 1.5" high - 6c
9" round 2" high - 8c.
The cake is a great one - well worth making!
See if you can find out the height or capacity of RLB original, measure the height of your 9" pan and adjust volume of ingredients if/as needed.
I have made this cake several times, but not in the larger format.
Will defer to Kristen on this one (only saw her comments after I posted).
Do you perhaps have smaller pans (like cocottes) that could accommodate the structure of this cake and the necessary water bath?
Also, Kristen, who wrote about this recipe, mentioned in a comment for the article, if you're okay not using a springform pan: "I'd just use a normal cake pan lined with a parchment round in the bottom, chill it well in the pan, and then run a knife around the edge and remove it carefully as described—voila! If it cracks, just serve it plated in slices or top it with strategic whipped cream or berries." Hope that helps!