Hi… I made my first TCB Moist chocolate Genoise.. it came out very nice, soft and lovely taste. In the book its mentioned not to up-scale or downscale the recipe. However I wanted a small cake of 6inc ,so I halved the ingredients so that I can get 1 9inch cake, but as i do not have 9inch pan. I decided to bake in 6inch pan and remaining batter in a smaller pan.
After the batter was ready, I poured it into 6inch pan , and then in 8inch pan ( Wilton ) and still I had enough for 4inch pan. I was expecting that there will be the left over batter once i have used 6inch pan but how come so much of batter was left ????
My mathematics is little weak , I am big time confused and tensed by the pan measurements. In TCB in most of recipe 9inch x 2inch pan is being used . I have Wilton pans marked as 8 x1.2 and 20.3 x 3.81 ( is this a volume ? ). Please someone explain me the pan measurements- I have a pan which says circumference 15cm, height 62mm and breadth 155mm.
Please rescue me Many thanks in advance