How so I change recipe to suit a square tin

Midnight Sundance · 03-10-2012 09:52PM #1

Hi, I was wo seeing if someone could help me.
I'm looking to make thus cake below using a square tin instead of the recommended round tin. I've An 8inch sq tin instead of 8 inch round tin.
Will this work out ok? Do I need to ajust my recipe?

Thanks so much!!
200.0g good quality dark chocolate , about 60% cocoa solids
200.0g butter
1.0 tbsp instant coffee granules
85.0g self-raising flour
85.0g plain flour
1⁄4 tsp bicarbonate of soda
200.0g light muscovado sugar
200.0g golden caster sugar
25.0g cocoa powder
3 medium eggs
75.0ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate

Dizzyblonde · 03-10-2012 10:57PM

I found this on the BBC Good Food site:
"As a rule of thumb, a square tin holds about 25% more than a round tin of the same size. If you're using a square tin for a round tin recipe, keep the temperature the same, and turn the cake during baking, as the corners tend to cook faster than the middle.
Approximate conversions
Round tin Square tin
6 inch (15cm) 5 inch (13cm)
8 inch (20cm) 7 inch (18cm)
9 inch (23cm) 8 inch (20cm)
11 inch (28cm) 10 inch (25.5cm)"
So I'm thinking you'd need to increase your ingredients by 25% or the cake won't be as high as its supposed to be. I'm not sure if you should lower the temperature and bake it for longer - some of the more accomplished bakers in here will be able to advise you.

huskerdu · 04-10-2012 12:48PM

That is probably good advice, but what are the baking instructions for the cake.
How long do you bake it for and at what temp ?

The cake will be flatter, so might cook quicker, but it might take the same time for the middle to cook.

I would guess that you should turn the temp down a little and leave it in for the same time and then
check if it needs longer but this would be different for different recipes.

That looks more like a brownie recipe so it probably stays dense and moist in the middle anyway.

Midnight Sundance · 04-10-2012 05:05PM

Dizzyblonde wrote: »

I found this on the BBC Good Food site:
"As a rule of thumb, a square tin holds about 25% more than a round tin of the same size. If you're using a square tin for a round tin recipe, keep the temperature the same, and turn the cake during baking, as the corners tend to cook faster than the middle.
Approximate conversions
Round tin Square tin
6 inch (15cm) 5 inch (13cm)
8 inch (20cm) 7 inch (18cm)
9 inch (23cm) 8 inch (20cm)
11 inch (28cm) 10 inch (25.5cm)"
So I'm thinking you'd need to increase your ingredients by 25% or the cake won't be as high as its supposed to be. I'm not sure if you should lower the temperature and bake it for longer - some of the more accomplished bakers in here will be able to advise you.

Thanks a mill for your reply!

Midnight Sundance · 04-10-2012 05:08PM

huskerdu wrote: »

That is probably good advice, but what are the baking instructions for the cake.
How long do you bake it for and at what temp ?

The cake will be flatter, so might cook quicker, but it might take the same time for the middle to cook.

I would guess that you should turn the temp down a little and leave it in for the same time and then
check if it needs longer but this would be different for different recipes.

That looks more like a brownie recipe so it probably stays dense and moist in the middle anyway.

You have to cook for about an hour and a half at 140 c . I was describing the texture to a friend saying it was like a muffin so yeah it must be very similar to a brownie.
Thanks all for your help , much appreciated

Midnight Sundance · 06-10-2012 06:12PM

The 1 and a 1/4 worked a treat! Thanks again

How so I change recipe to suit a square tin

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