Shiny pans are considered
best for baking cakes. Loaf and pie pans
with a dull finish are best for breads and
pies of you want a rich, golden crust. When
using oven-proof glass pans it is advisable
to reduce the oven temperature by 25°F.
When you buy cake and other baking pans be
sure to look on the button to discover the
size of the pan, for most baking pans today
are standardized and marked. To measure
pans, place ruler across the center, from
one top inside edges to the opposite inside
edge.
The following list referring to cake pan
sizes and the likely cake batter capacity
will guide you if your recipe does not
indicate the size pan to use.
For any plain 1 or 2 egg cake
calling for up to 2 cups flour use an
8x8-inch square pan or 2 8-inch layer pans.
when more than 1/2 cup fruit or nuts is
added, use 9x9-inch square pan or 2 9-inch
layer pans.
For a recipe calling for 2
eggs and 2½ cups flour,
use 9x9-inch square pan or 2 9-inch yarer
pans.
For a recipe calling for 4
eggs and 2 to 3 cups flour, use 2
9-inch layer pans or 2 8x8-inch square pan
or 1 13x9-inch pan.
For a recipe for an angel
food cake calling for 1 cup (10-13) egg
whites and 1½ cups
flour use a 10x4-inch tubed pan
For a recipe calling for 6
egg whites and 2½ cups
flour, use 3 9-inch layer pans.
For a recipe
calling for 6 or more egg whites and 3 to 3½
cups flour use 3 9-inch layer pans or
13x9-inch pan.
For packaged
mixes use the size pans advised in the
directions on the package.
