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Thread Number: 75706
/ Tag: Recipes, Cooking Accessories
A serious question for all of the bakers here. |
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Post# 995314 5/27/2018 at 05:48 (2,154 days old) by polkanut  (Wausau, WI ) |
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Post# 995315 , Reply# 1 5/27/2018 at 06:17 (2,154 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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Post# 995317 , Reply# 2 5/27/2018 at 06:53 (2,154 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Yes, you can but watch the volume of batter.
Long ago when got seriously into baking besides learning to use weights for measuring ingredients also studied volume of batter ratio to pan size.
See: dish.allrecipes.com/cake-pan-size... A 9"x13" baking pan holds same volume (15 cups) as a "jellyroll" 10"x15". However you are doubling a recipe, so there may be more than 15 cups. A 9"x13" pan has a total square inches of 117. While a 10"x15" pan comes in at 150 which is less than 234 square inches (117 x 2) Depending upon what you are baking you may end up with something denser and may rise to overflow pan. You might wish to lower the temperature and increase the baking time in order to accommodate the denser product. Close monitoring is a given as well. Good luck! This post was last edited 05/27/2018 at 07:13 | ||
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Post# 995319 , Reply# 3 5/27/2018 at 08:26 (2,154 days old) by polkanut (Wausau, WI ) |
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This is the recipe in question. Rhubarb Cake
1 ½ cups firmly packed brown sugar ½ cup shortening or "oleo" 1 egg 1 cup sour milk or buttermilk 1 tsp. baking soda ½ tsp. baking powder ½ tsp. salt 2 level cups sifted flour 1 ½ cups chopped raw rhubarb
Topping:
½ cup white sugar ½ cup chopped nuts ½ tsp. cinnamon
Preheat oven to 350°. Mix first 8 ingredients together, and fold in rhubarb last. Pour batter into a greased & floured 9"x13"x2" pan. Mix topping ingredients together and sprinkle evenly over cake batter. Bake for 45 minutes. Cool completely before cutting.
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Post# 995320 , Reply# 4 5/27/2018 at 08:26 (2,154 days old) by Gyrafoam (Wytheville, VA) |
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Yeah, Laundress has good advice. I just eye-ball the amount of batter and when the pan is about half-full the end result should be just right. | ||
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Post# 995322 , Reply# 5 5/27/2018 at 08:42 (2,154 days old) by panthera (Rocky Mountains) |
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With that recipe, I'd expect | ||
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Post# 995327 , Reply# 6 5/27/2018 at 09:50 (2,154 days old) by ea56 (Cotati, Calif.) |
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If I were you Tim, rather than doubling the recipe, I would increase the amounts of every ingredient by 1/2, so make 1 and 1/2 times the recipe. This should give you just what you want. I use this formula whenever I’m increasing the size of the pan from 2- 8” pans to 2-9” pans or 1- 9”x13” pan with great success. If you double the recipe you will end up with too much batter and will either have to put some of the extra in another smaller pan, or take your chances of the cake oveflowing if you put it all into the 10”x15” pan.
So, for instance, instead of 1 1/2 cups sugar, use another 3/4 cup sugar, or a total of 2 1/4 cups. For the egg, since its difficult to divide an egg in half, go ahead and use 2 eggs. Convert you recipe this way, and write the amounts down for future reference. HTH, Eddie | ||
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Post# 995428 , Reply# 8 5/28/2018 at 09:36 (2,153 days old) by polkanut (Wausau, WI ) |
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Just for clarification, The dimensions of the pan I'm planning on using are 16" L x 11 ¼" W x 1 3/8" H.
Here's the recipe increased by half as suggested by Eddie.
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Post# 995430 , Reply# 9 5/28/2018 at 09:51 (2,153 days old) by ea56 (Cotati, Calif.) |
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Tim
I was basing my recommendation for using 1 1/2 of a recipe with the assumption that the depth of the pan was 2”. If the pan you are using is actually 16” x 11 1/4” x 1 3/8” the 1 1/2 recipe amounts may work out OK, but if if is really 15” x 10” x 1 1/38” then your original amounts may be just fine. The depth of the pan does make a difference. Are you sure you want to make a fairly heavy cake in such a shallow pan? I personally like to make cakes like this more on the thick side. I thought you were going to be using a pan more like a roasting pan, and in that case the 1 1/2 recipe amount would be perfect.
But your conversion amounts in the recipe you posted are spot on. Good Luck. Eddie | ||
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Post# 995433 , Reply# 10 5/28/2018 at 11:31 (2,153 days old) by Yogitunes (New Jersey) |
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Post# 995439 , Reply# 11 5/28/2018 at 12:21 (2,153 days old) by ea56 (Cotati, Calif.) |
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| Post# 995468 , Reply# 13 5/28/2018 at 17:54 (2,153 days old) by perc-o-prince (Southboro, Mass) | ||
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Math anyone? The original question was.... "could I safely bake it in a 10" x 15" pan instead?" not "could I safely bake it in a 16" L x 11 ¼" W x 1 3/8" H" Sorry, Chuck | ||
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Post# 995469 , Reply# 14 5/28/2018 at 17:55 (2,153 days old) by ea56 (Cotati, Calif.) |
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Thanks for doing the math Bud! I just know instictively after over 50 years of baking, that when I’m going up the next size of pan for a cake it will usually require 1/2 again as much batter. Thats’s why I suggested for Tim the increase all the ingredients by 1/2. I learned this from using the Betty Crocker Picture Cookbook when I first started to bake cakes from scratch when I was about 15, I’m 67 now and this method has always worked for me.
The cake recipes in the BC Picture Cookbook have side by side amounts for either 2 8” or 2 layers, and the amounts are 1/2 again more for the larger cake recipes. Also a pretty good rule of thumb is that each layer will usually require 1 cup of flour if you are formulating your own recipe. After you’ve baked as long as I have it becomes kind of rote and I just know whats going to work and what won’t. The extent of my mathematical calculations is limited to fractions and percentages, homey don’t do algebra, LOL. Your skills are impressive. Eddie | ||
| Post# 995527 , Reply# 16 5/29/2018 at 07:24 (2,152 days old) by sfh074 ( ) | ||
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Cranky from too much yard work? Or too much coffee! | ||
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