Scaling cake recipes up and down

bloomerang72

................ I'm back!

Try this link http://swallowtail.org/dairyfree/?p=411

Good Luck

julietiff

If I am doing a large regtangle cake for a birthday
I usually go for 12oz flour,marg,sugar and 6 eggs- don't know
about cooking times though as I usually play it by ear, usually
put in oven at 140 c.

Pepzofio

Thanks all! Crisis averted, I left it in for an extra hour at 150c and it seems to be fine... I've just checked on it and it hasn't collapsed as it cooled down or anything disasterous... The only thing was it had stuck to the pizza tray I was cooling it on (don't have a cooling rack big enough!) but I managed to detach it with only minimal damage to the underneath, and at least I could see it was cooked through! Ever so slightly overdone if anything.

tru

If I make an extra-large cake, I use an oven shelf as a cooling rack Just need to remember to take it out of the oven before you turn it on.

rosie383

That's a great tip Tru!

Pepzofio Hope the cake looks and tastes wonderful after all your hard work! We will be expecting pics:D

zippychick

Really glad it worked out for you The cake will be so worth it!

I'll merge this with scaling cake recipes up and down later. I usually keep the temperature the same, and use a skewer to tell me when it's cooked. Insert in the middle and when it comes out clean it's ready.

Zip

MaggieBaking

I do try and stick to the recipe and their recommended tin. Never forget baking is a science and always tastes best as the recipe says.

Having said that, when I have a fiddle and change tins etc and it's getting too done on top and not all the way through - a tin foil lid stops it burning and helps to get a more even temperature throughout the cake.

Works well with dinners as well as cakes!

zippychick

I must just be very lucky then - i do my baking on a lower shelf, maybe that's why mine don't burn?

MummyYummy

Hello,

It's my DS' birthday this weekend and he wants a football pitch cake. So i've got all I need (hopefully!) and was going to make 2 rectangular sponges.

My rectangular cake tin is 11x7x1.5 - the last time I did a cake in this tin the top got quite brown, that was with a simple cake recipe.

I was wondering if a madeira cake recipe would work in such a shallow tin and if so does someone have the quantities I would need? And temperatures/times for a fan oven? I was thinking madeira cake because I'd like to make it tomorrow and ice it early Sunday morning.

Thanks in advance for any advice :j

Rikki

If I'm cooking a cake in a deep cake tin for longer than a normal sponge I cover the tin with tin foil about half way through the cooking time.

edit: Just noticed you have a fan oven like me. I put the cake tin on a baking tray so I can tuck the foil under the cake tin to stop it blowing off.

Also you can turn the sponge upside down making the brown top the bottom or slice a thin layer off the top of sponge off making the top more even.