How much ingredients for a 10 inch cake

Whether scaling up or down, always write the new recipe down before jumping in. All it takes is a moment's inattention to accidentally include one ingredient at the original amount, almost always resulting in catastrophic failure.

I've been there myself, on more occasions than I'd care to admit, and I do this for a living! No matter how careful a baker may be, on-the-fly mental calculations are risky at best, and, chances are, mistakes will be made. Maybe not today, but eventually. This one's simple—don't touch that dial. Whatever temperature is listed in the recipe is the best temperature for baking that cake. It's hard to mathematically predict how long a pan of batter will need to bake. The best and safest option will always be to keep a close watch over the cake, and let physical cues, such as color, texture, and aroma, be your guide.

If the probe is too near the pan, or else inserted at a shallow angle, the readings may not reflect the cake's doneness. Still, one can roughly estimate the bake time of a recipe based on the amount of batter and pan style, just to get a general notion of how long it may potentially be in the oven.

Most eight-inch round cakes will bake approximately 1. Cakes in larger pans will generally bake faster about. Meanwhile, cakes baked in a tube or Bundt pan may only need a minute per ounce of batter. Remember that the guidelines listed here are sweeping generalizations meant to get bakers into the right ballpark when it comes to batching and baking cakes in different pans. Navigating the details will still require attention to detail, so take your time, make careful notes, avoid substitutions, pay close attention to technique, and always check on the cake as it's baking—well before the timer has gone off.

Successfully scaling a cake to a new batch size and pan requires a number of calculations, with a new opportunity for error at every turn. From there, it still requires the correct ingredients, accurate measurements, and good technique for preparing the batter, along with personal judgement and intuition in baking the cake itself.

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List of Partners vendors. Pin Share Email. Featured Video. Read More. More Serious Eats Recipes. Your Privacy Rights. To change or withdraw your consent choices for SeriousEats. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page. Place egg yolks 4 egg yolks into the mixing bowl. Bowl doesn't have to be spotless. Beat using wire whip attachment. Beat the egg yolks at medium-high speed.

Scrapping the bowl once or twice to ensure all egg yolks are well blended in. Beat until the ribbon stage is reached. About 5 to 6 minutes. The mixture will be thick, doubled in volume and pale in color.

Gradually in one continuous pour add oil 4 tablespoons , mix well. Then gradually add warm water 4 tablespoons. Scrape the bowl in between. Beat in Vanilla Extract 1 teaspoon and beat for 2 more minutes. Turn off the mixer. Continue with the rest of the flour and meringue until no streaks are visible. Then make the last 3 folds, making sure you go with the spatula all the way to the bottom of the bowl.

Be gentle and don't over mix. You are looking for a light and airy batter. Fill your prepared baking pan s and bake until toothpick inserted in the center comes out clean, about minutes. Let the cake cool in the pan for 5 minutes. Then invert it on a cooling rack and let cool completely.

Wrap the cake in a food safe plastic wrap. Or fill the cake with your favorite frosting. Store in the fridge for 5 days. If using whipped cream make sure to use some gelatin to stabilize it so whipped cream doesn't weep.

Check the raising agent expiration date. Over-whipped egg whites. Over baking. To amend a dry sponge, use simple syrup.

This is usually caused by over-mixing. Quick solution, fill the holes with buttercream. Yes, double the recipe, bake the cake for , check it, and bake for an additional minutes longer, then check again. If the cake is browning too much on the top, loosely cover the top with a foil dome. Yes, you can freeze the cake.

Wrap it well in a food wrap, place it into a freezer-safe Ziploc bag and freeze for up to months. Allow to defrost on the counter, then unwrap the cake, and use is desired. Yes, you can use brown sugar to make brown sugar sponge cake. Use ratio of white granulated sugar to brown sugar. Add white granulated sugar to the meringue and brown sugar to the egg yolks.

This post contains Amazon affiliate links that earn me a small commission, at no cost to you. I only recommend products that I use and love. Learn more about my affiliate policy here. Saturday we were helping a friend to move, then later spent 9 hours editing photos till 1am, then Sunday morning leaving for Philly to work on 2 wish projects, with Make a Wish designer, got home around 6pm, once again….

Here is a cute idea for you to try : a 3D Cookie Hat! These hats are super easy to make and kids can help out to. They can make gold coins to fill the hats. To make 3D St. This was a fun project as I decided to do new halloween designs. It was my first time entering in contest like this,there were over entries, full of amazing cupcakes.

Usually I stir away from posting personal stuff, but this is just too sweet not to share it. Nearly 20 years ago, when growing up in Europe, I just shook my head in disbelieve,but yes,…. Hi Hani…. I love this recipe it turned out amazing. I do have a question…. Happy Baking. Thank you so much.. Thank you for letting me know. Hi Bonnie, Sure you can use lemon and vanilla, you can add lemon zest too.

Sounds delicious. Hi Beck, For a mild flavor I use vegetable oil, you can definitely use coconut or olive oil. Keep me posted how it goes. Hello, I would like to make a four-layer 8-inch cake.

Also, can I reduce the sugar and if so, by how much? Thank you. Also, do you suggest using sugar syrup on the layers? Yes, syrup is nice. High Altitude Adjustment: Follow instructions for Basic Cake Recipe except beat egg whites to soft peaks instead of stiff peaks. Made this cake for a friends wedding.

Food and Beverage manager at reception site said that it was the best wedding cake she had ever tasted and she eats a piece or two every week! Love it!!! It turned out beautifully, especially with the buttercream I didnt have orange flavor, so I used creme bouquet-my favorite flavor of all time-and it turned out great.

Home Recipes Basic Cake Recipe. Basic Cake Recipe. Rating: 5 stars 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0. Read Reviews Add Review. By Susan G. Recipe by Cooking Light April Save Pin Print More. Recipe Summary test Yield:. Note: Use real vanilla and orange extracts instead of imitaion. Reviews 2. Sort by: Newest. Newest Oldest. Rating: 5 stars.