Or just use one 11" round pan per the recipe headnote.
Since it's the same thickness I wouldn't expect a much longer baking time. I would start checking at 25 minutes and confirm doneness with the toothpick method.
Remember that this Food52 cake is a halved version of an original published (and hopefully well tested) recipe.
Yes to Justin’s suggestion. Or, if you just want twice as much cake (not necessarily a bigger cake), bake double the recipe in two small pans.
Or double the recipe in one larger pan so the level of batter and cooking times are the same.
To check the size of baking pans: • use one of the handy baking pan charts online • use you old geometry formulas for volume • fill a 7 inch pan with water and pour two measures of water into the proposed larger pan.
I've not made this recipe but I think that would work! It will likely need to bake for longer, so I would give yourself an extra 20 to 25 minutes but start checking after 30.
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4 Comments
Since it's the same thickness I wouldn't expect a much longer baking time. I would start checking at 25 minutes and confirm doneness with the toothpick method.
Remember that this Food52 cake is a halved version of an original published (and hopefully well tested) recipe.
Best of luck.
good point about the 11 inch tin.
(I didn't read that 2nd paragraph).
Or, if you don't have one, another shape with similar capacity.
Or, if you just want twice as much cake (not necessarily a bigger cake), bake double the recipe in two small pans.
Or double the recipe in one larger pan so the level of batter and cooking times are the same.
To check the size of baking pans:
• use one of the handy baking pan charts online
• use you old geometry formulas for volume
• fill a 7 inch pan with water and pour two measures of water into the proposed larger pan.
I've not made this recipe but I think that would work! It will likely need to bake for longer, so I would give yourself an extra 20 to 25 minutes but start checking after 30.
Hope this helps!
- Justin from the Hotline team