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Matthew Kirshner

Cake Panning

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I was wondering if anyone stills measure out their batter for cake panning? I am in need for adjusting my formulas so there is no waste, nor shortage. I usually have a little too much so I normally take the rest and make cupcakes, but with no oven space those usually come out "weird" when they do come out of the oven.

I usually make chiffon cakes. Knowing its a foam style cake, I was told for at least a 8" cake round, use 10oz batter. is that right?

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I learned it by egg whites - for 8" use 4 whites; for 12" in two pans, use 8. I've never measured by weight - I normally balance between the two pans because for chiffon cakes I'm normally making filled ones.


Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

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