cup/ stick
|
Oz.
|
g.
|
1 stick
of butter
|
4
|
110
|
1 cup
butter
|
8
|
225
|
1 cup
icing sugar
|
4
|
125
|
1 cup
flour
|
5
|
150
|
1 cup
sultanas
|
7
|
200
|
1 cup
chocolate chips
|
6
|
175
|
1 cup caster
sugar
|
7
|
200
|
1 cup
brown sugar
|
6
|
175
|
1 cup
honey/syrup
|
10
|
300
|
1 cup
olive oil
|
8
|
250
|
1 cup
yoghurt
|
8
|
250
|
1 cup nuts
|
3 ½
|
100
|
1 cup
oats
|
3
|
90
|
1 cup
ground almonds
|
4
|
110
|
tbsp.
|
tsp.
|
g. /
ml.
|
Oz. /
Fl. Oz.
|
1
|
3
|
15
|
½
|
2
|
6
|
30
|
1
|
3
|
9
|
45
|
1 ½
|
4
|
12
|
60
|
2
|
5
|
15
|
75
|
2 ½
|
90
|
3
| ||
100
|
3 ½
| ||
125
|
4
| ||
150
|
5
| ||
175
|
6
| ||
200
|
7
| ||
250
|
8
| ||
275
|
9
| ||
300
|
10
| ||
325
|
11
| ||
350
|
12
| ||
375
|
13
| ||
400
|
14
| ||
450
|
15
| ||
500
|
1 lb
|
Scaling recipes for different sized cake
tins
This chart is
based on a basic cake recipe for a round cake that is 8 inches (20cm) in
diameter and about 3 inches (7.5cm) deep. Therefore, if you want to make a 10 inch (25.5cm)
round cake, you will need 1 ½ times the quantity of your usual recipe.
|
Round
|
Square
|
Multiples of
basic recipe
|
|
4 inch
(10cm)
|
3 inch (7.5cm)
|
¼
|
|
5 inch
(12.5cm)
|
4 inch (10cm)
|
⅓
|
|
6 inch
(15cm)
|
5 inch (12.5cm)
|
½
|
|
7 inch
(18cm)
|
6 inch (15cm)
|
¾
|
|
8 inch
(20cm)
|
7 inch (18cm)
|
1
|
|
9 inch
(23cm)
|
8 inch (20cm)
|
1 ¼
|
|
10 inch
(25.5cm)
|
9 inch (23cm)
|
1 ½
|
|
11 inch
(28cm)
|
10 inch (25.5cm)
|
2
|
|
12 inch
(30cm)
|
11 inch (28cm)
|
2 ½
|
|
13 inch
(33cm)
|
12 inch (30cm)
|
3
|
|
14 inch
(35.5cm)
|
13 inch (33cm)
|
3 ½
|
