One of my hobbies is baking. There are so many recipes that you often don't know what to try first. But it often happens that the quantities for specific springform pans are specified, and since you don't always want to buy all of them, I find the following list super practical: Here you can convert the quantities to any springform pan size:
Convert quantities for springform pans
Convert recipe for round pan 26 cm diameter to:
28 cm, conversion factor = 1.16
26 cm, conversion factor = 1.00 (obviously)
24 cm, conversion factor = 0.85
22 cm, conversion factor = 0.72
20 cm, conversion factor = 0.60
18 cm, conversion factor = 0.48
16 cm, conversion factor = 0.38
Convert recipe for round pan 20 cm diameter to:
16 cm, conversion factor = 0.63
18 cm, conversion factor = 0.80
20 cm, conversion factor = 1.00
22 cm, conversion factor = 1.20
24 cm, conversion factor = 1.44
26 cm, conversion factor = 1.69
28 cm, conversion factor = 1.96
The math behind it:
R x R x 3.14 = area (radius times radius times pi equals the area of a circle)
Desired area divided by existing area = conversion factor
The conversion factor tells you how much the 20cm baking pan differs in volume from the 22cm baking pan, namely by a factor of 1.20.
Here is a small example: If you want to convert the quantities from a 20cm pan that they have a 26cm pan, you have to multiply them by 1.7. For 2 eggs (2 x 1.7 = 3.4) I would take either 3 large or 4 small eggs!
Read also: Remove cake from the baking tin
Photo by Sabine, meinhaushalt.at
