Tillie Doyle
Baking is a precise art, and scaling recipes up or down can be tricky. It requires some finagling, but with a little common sense and basic multiplication skills, almost any recipe can be modified to fit almost any pan. When baking cakes, brownies, and other batter-based foods, you can find the area of the pan you want to use and compare it to the pan called for in the recipe. This will give you a good idea of how your pan measures up, and you can increase or trim the recipe accordingly. For example, if you want to use an 11x7 pan instead of a 9x9 pan, you can calculate the area of the 11x7 pan (77 square inches) and compare it to the area of the 9x9 pan (81 square inches). Since the 11x7 pan is smaller, you would need to increase the recipe by multiplying all the ingredients by a factor of 1.5 to ensure that your cake rises evenly.
| Characteristics | Values |
|---|---|
| Pan's dimensions | 11 x 7 inches |
| Pan's area | 77 square inches |
| Doubling the recipe | Multiply each ingredient by 1.5 |
| Filling the pan | Fill pans to the halfway mark |
| Baking time | May change, keep an eye on the pan |
| Scaling recipes | Requires basic multiplication skills |
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What You'll Learn
Compare the volume of the 11x7 pan to the original pan
The volume of an 11x7 pan is 77 inches squared or 11x7x2 = 154 cubic inches. This is the surface area of the pan, which is the standard way of measuring the capacity of a baking pan. The volume or capacity of a pan is important because it dictates how much batter you will need for your recipe.
If a recipe calls for a 9x9 pan, which has a volume of 162 cubic inches, and you want to use an 11x7 pan, you will need to adjust the recipe. This is because the 11x7 pan has a smaller volume than the 9x9 pan, and so you will need less batter to fill it.
To adjust the recipe, you can multiply the original recipe by 1.5. This will ensure that you have enough batter to fill the 11x7 pan without it being too thin.
It is always better to have a little extra batter than not enough, so if in doubt, it is advisable to err on the side of caution and make a little more batter than you think you will need. You can always use any leftover batter to make a few cupcakes or other small treats.
Additionally, it is important to note that you should only fill your pans to the halfway mark to ensure that your cake rises evenly.
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Calculate the area of the 11x7 pan
To calculate the area of an 11x7 pan, you can multiply its length by its width. In this case, the result would be 77 square inches. This calculation assumes the pan is rectangular and has a depth of 2 inches.
Calculating the area of a pan is often sufficient, but you can also consider using the depth to calculate the volume for more accuracy. The volume of a rectangular pan can be calculated by multiplying its length, width, and height. The volume of a round pan can be calculated by multiplying the radius by itself and also by 3.14 (pi).
If you are unsure about the calculations, there are online calculators that can help you determine the volume of your pan. All you need to do is input the size and shape of the pan, and you will get the conversion rate.
It is important to note that baking pan sizes come in a variety of shapes and sizes, and the baking time may change depending on the size of the pan. Therefore, it is recommended to keep a watchful eye on your cake and adjust the baking time as needed.
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Multiply the recipe by 1.5
If you need to use an 11x7 pan instead of a 9x9 pan, you can multiply the recipe by 1.5 to ensure that your cake will not be too thin. This is because the volume of an 11x7x2 pan is 154 cubic inches, while a 9x9x2 pan has a volume of 162 cubic inches.
To convert a recipe, you can use a recipe multiplier calculator. This will help you multiply or divide your recipe, allowing you to increase or decrease each ingredient based on your needs. For example, if your recipe calls for 8 ounces of milk and you are multiplying the recipe by 1.5, you would multiply 8 by 1.5 and use 12 ounces of milk instead of 8. You would repeat this for each ingredient in the recipe.
You can also use a bit of math to calculate the amount of each ingredient you will need. First, find the volume of the pan you are using by multiplying its length, width, and depth. Then, compare this volume to the volume of the pan used in the recipe. Finally, multiply each ingredient in the recipe by the factor you are using (in this case, 1.5).
It is important to note that converting a recipe from grams to cups can be more difficult, as grams are a measurement of weight, while cups are a measurement of volume. Ingredients do not have the same weight-to-volume ratio. For example, one cup of sugar weighs 200 grams, but you would need 1.6 cups of all-purpose flour to equal 200 grams.
Additionally, the baking time may change when using a different pan size, so it is important to keep an eye on your cake to ensure it does not burn.
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Baking time may change
Additionally, the type of cake can impact the baking time. For instance, Bundt cakes, which are thicker and deeper than layer cakes, require a baking time that is 30% longer in a 10-cup capacity pan and 15-20% longer in a 12-cup pan. Similarly, a sugary cake batter baked in a loaf pan may be over-browned on the outside before the inside is cooked.
It is important to keep an eye on the cake while it is baking and check for doneness using the methods suggested in the recipe, such as inserting a toothpick or looking for a golden brown colour. Adjustments to the baking time may be necessary to ensure the cake is cooked through without being overdone.
Furthermore, when doubling a recipe, the increased volume of batter may affect the baking time. It is always better to have a little extra batter than not enough, as this can be used for cupcakes or additional baking. However, a larger volume of batter may require a longer baking time, depending on the size and type of pan used.
In summary, when doubling a recipe for an 11x7 pan, the baking time may need to be adjusted based on the type of pan, the volume of batter, and the characteristics of the cake. It is important to monitor the cake during baking and adjust the timing as needed to ensure the desired outcome.
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Check the cake with a toothpick
If you are doubling a recipe for an 11x7 pan, you will need to adjust the baking time. A larger cake will take longer to bake, so it is important to keep an eye on it and check regularly to see if it is ready.
One of the most common ways to check if a cake is done is to use the toothpick test. This is a tried and tested method that has been used for generations. To do this, simply insert a toothpick into the centre of the cake and then remove it. If the toothpick comes out clean, with no batter clinging to it, then the cake is done. If there is batter or crumbs on the toothpick, the cake needs to bake for longer.
However, toothpicks are not the only way to check. Some people prefer to use a bamboo skewer, a long thin serrated knife, or even a wooden chopstick. Metal cake testers are also available, but these are often slim and slippery and do not reveal as much as a toothpick or skewer. For cheesecakes, an instant-read thermometer is a good option, with a temperature of 70-80ºC (160-175ºF) being ideal.
It is also important to note that some cakes, like brownies, gooey chocolate tortes, and molten chocolate cakes, are meant to be moist in the centre, so a toothpick test will not work. For these cakes, you may want to look for a clean, moist tester, or one with thickened batter clinging to it. For a sponge cake or chiffon cake, you can tell it is done when the top is lightly browned, springy, and springs back when touched. An angel food cake is done when it is golden and springs back when touched.
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Frequently asked questions
First, calculate the area of the original pan by multiplying its length and width. Then, calculate the area of the new pan (11x7=77). Divide the area of the new pan by the area of the old pan to get your multiplier. Multiply all the ingredients in your recipe by this number.
An 11x7 pan is about two-thirds the size of a 13x9 pan. If your original recipe calls for a 9x9 pan, you will need to multiply the recipe by 1.5 to fit an 11x7 pan.
Simply double the amount of each ingredient and use the same pan as the recipe.
Baking times may change, so keep an eye on your bake. Shallow pans will cook quicker than deep pans, which require more time for the heat to reach the middle.
