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Pan too small -- Reducing batter for Torta Caprese??

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Making Torta Caprese recipe I got from this board for a friend who is gluten free following abdominal surgery. Want him to have something nice to eat tomorrow at a gathering of fellow performers:

http://www.epicurious.com/recipes/foo...

Nevermind.

Found answer here:

http://themessybaker.com/2012/01/16/h...
Only hitch is that I have a 9-inch cake pan and it calls for a 10-inch pan. (I went to four stores today with no luck finding the correct size.

)

So it looks as if I'll have more batter than I need. What to do? Fill the pan halfway and stop? Thanks in advance for your help.

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  1. Speaking only from personal experience, I've often used pan sizes that were off by an inch with fine results. You may have to cook it a bit longer to make up for the increased depth of the cake, just keep an eye on it as it's getting close and test the center as you normally would. I don't think you need to worry too much. At worst, if it looks like the pan seems too full of batter, you could always spoon the excess into a couple of muffin tins and have a couple of torta "cupcakes" for the chef!