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pan size

post #1 of 5
11/7/06 at 6:29pm
Thread Starter 
the recipe calls for a 8-in cake pan, but i only have 9-in cake pan. how can i change the recipe so that it can be baked in 9-in?
when making strawberry cream for strawberry charlotte, does the whipped cream have to be stabilized with gelatin?
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post #2 of 5
11/8/06 at 6:38pm
The area of the bottom of the 8" pan is (near as makes no difference) 50 sq inches. The area of the 9" pan is 62.5 sq inches - 25% more.

You can use the larger pan but since the layer of batter will be thinner it will bake faster. I would lower the oven temp a bit - maybe 25 degrees or so and watch the cake carefully for doneness. You know, the usual springy top, just coming away from the sides of the pan, clean toothpick, etc.

Jock
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post #3 of 5
11/8/06 at 9:54pm
Of course, you could also make 24% more batter.
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post #4 of 5
11/9/06 at 3:28pm
Thread Starter 
i heard that the cake doesnt rise properly if the pan is not the right size. will this occur in this situation as well?is this only true for cake that has baking powder? what about sponge cake/genoise?
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post #5 of 5
11/9/06 at 4:49pm
The leavening agent will do its work regardless of the size of the pan. However, you will end up with a thinner cake because it started out thinner. It's all a question of ratios.

You could try proportioning the recipe to make more batter. I've never had much luck messing with bakers' formulae though. It can get a bit tricky.

Jock
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