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Converting cake tin sizes, ingredients amounts and number of people for sponge cake

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Converting cake tin sizes, ingredients amounts and number of people for sponge cake
Converting cake tin sizes, ingredients amounts and number of people for sponge cake

Converting cake tin sizes, ingredients amounts and number of people for sponge cake

 

A recent comment posted on the blog has inspired me to introduce an important topic: the baker’s math to work out the correct cake tin size for the required amount of people and ingredients for sponge cake (Italian pan di Spagna).

For a professional, understanding the ratio of eggs to the number of people or the diameter of the cake tin is a matter of course, but it can be a real head-scratcher for someone approaching the world of pastry.

Let’s see some important parameters first:
  • The measurements here refer to average height sponge cake:

If you want to make a 15 cm tall cake the cake tin/ingredients amounts ratio changes considerably.

The chart below offers a summary of ratios of cake tin sizes to number of people and ingredients amounts for sponge cake in grammes (eggs too)

N.B. Cornstarch can be used instead of starch.

 

CHART

I hope this was helpful; I want to emphasise again that “pastry-making is an exact science” and therefore conversions and balancing of ingredients cannot be done instinctively or in a “just-about” way, but they must be weighed scrupulously.

 

Converting cake tin sizes, ingredients amounts and number of people for sponge cake
Converting cake tin sizes, ingredients amounts and number of people for sponge cake

 

Have a good dessert!

 

If you are interested in exploring the topic of quantities I recommend this reading:

Il manuale delle quantità

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