Want to make a sponge cake in a larger/smaller pan but don't know how to calculate the quantities?

You can often find tables online that tell you how much to make based on the size of your pan. However, these tables are often for traditional cakes and sponge cakes, as they're based on the number of eggs needed. Furthermore, the quantities are based on the recipe of the person who created the table. But what if my recipe is different? What if I don't use eggs? How do I calculate the quantities?

It's all math, so you have to do a little math, but nothing too complicated.

Procedure

EXAMPLEWe have the recipe for a sponge for a round mold with a diameter of 18cm and we want to make it in a round mold with a diameter of 30cm, and we want it to have the same height:

1) Let's calculate the area of ​​the 18cm diameter round mould:

FORMULA: A = π x r²

A= area of ​​the circle

π = Pi 3.14

r² = radius squared, the radius is half the diameter

A = 3.14 x 9² = 3.14 x 81 = 254.34 cm²

2) Let's calculate the area of ​​the round mold with a diameter of 30 cm:

A = 3.14 x 15² = 3.14 x 225 = 706.5 cm²

3) let's calculate the coefficient: `

Area 30cm : area 18cm = coefficient

706,5 : 254,34 = 2,77

If, on the contrary, we need to go from a diameter of 30 to a diameter of 18, and therefore from a larger mould to a smaller one, we must divide the smaller result by the larger one.

4) We multiply this coefficient by all the grams of all the ingredients of the recipe for the 18cm mould and we find the quantities for the 30cm mould.

example: 150 g sugar x 2.77 = 415.5 g sugar

In the 30cm mould I will have to use 415.5g of sugar

We proceed in this way to calculate all the other ingredients.

If I have a mold of a different shape, just calculate the area using the correct mathematical formula, and then obtain the coefficient as done in point 3).

eg 15×15 square mold = 225 area

eg rectangular mold 15×25 = 375 area