Sizes of Cake Tins
When making a cake, it is important that the size of the cake tin chosen is in relation to the amount of mixture used.
That is why the size of the tin is stated in the recipe.
If the tin is too big the cake will not rise properly and may brown unevenly: if too small, the texture will be coarse, and if it doesn’t overflow, it will probably sink on cooling.
Most tins should be filled at least 1/2 full and not more than 2/3 to achieve effective results.
Loaf and ring tins can be filled a little higher.
Note From the Cook’s Kitchen
If you wish to use a tin different from that given in the recipe, it is easy to check whether it is of suitable size.
Just fill the tin with water before you butter and flour it, of course, and pour the water into the size tin you have chosen.
If it does not overflow it is the right size tin.
Always remember that the right size tin is important when cooking a sponge cake, if it comes over the top it will burn a little, not to mention the mess it will make in the oven.
If too deep it won’t brown nicely and will come in at the sides.