Cake tins

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

 
 
 

Page :  1
avatar
Wendy

Cake tins

I have a recipe for pecan cake that uses 175g soft marg, 175g, sugar, 3 eggs & 225g SR flour. It states an 8" tin but I only have 2 x 8" x 1.5" deep sandwich tins, I have a 9" x 2.5" deep tin would that be OK to use? If I can find a deep cake tin here what would you recommend as the minimum depth?

Wendy

avatar
Welshcookie

Cake tin

You can just up the ingredients in proportion and use the 9inch tin. That is 4 eggs, and then their weight in flour, sugar and fat, etc.

Or use 4 eggs and cook two 8inch sandwich cakes.

avatar
Wendy

Welshcookie Thank you

Thank you Welshcookie for your prompt replies to both my queries. I'll leave the lining papers on in future, what a good idea. I shall up ingredients for the other cake, too.

Once again, thank you.

Wendy

 
Page :  1

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com