General Guidelines for Baking Tins
1. Why did the mixture over flow in the tin? The cake tin size recommended was not used. Fill batter only till 2/3rds in the tin.
2. For an 6" round (5" square) tin, bake 300 gms. of batter for sponge or iced cake,
3. For an 7" round (6" square) tin, bake 380 - 400 gms. at 180ºC for 25 min.
4. For an 8" round tin, bake 450-500 gms. of batter at 180ºC for 40 min.
5. For an 9" round tin, bake 550 gms. of batter at 180ºC for 40-45 min.
6. For an 10" round tin, bake 750-800 gms. of batter at 180ºC for 45-50 min.
7. For an 12" round tin, bake 1000-1200 gms. of batter at 180ºC for 50-60 min.
8. For rich sponge/dry cake use 2/3 part Margarine and 1/3 part butter.
1. Why did the mixture over flow in the tin? The cake tin size recommended was not used. Fill batter only till 2/3rds in the tin.
2. For an 6" round (5" square) tin, bake 300 gms. of batter for sponge or iced cake,
3. For an 7" round (6" square) tin, bake 380 - 400 gms. at 180ºC for 25 min.
4. For an 8" round tin, bake 450-500 gms. of batter at 180ºC for 40 min.
5. For an 9" round tin, bake 550 gms. of batter at 180ºC for 40-45 min.
6. For an 10" round tin, bake 750-800 gms. of batter at 180ºC for 45-50 min.
7. For an 12" round tin, bake 1000-1200 gms. of batter at 180ºC for 50-60 min.
8. For rich sponge/dry cake use 2/3 part Margarine and 1/3 part butter.
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