Pan too small -- Reducing batter for Torta Caprese??
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:
Found answer here:
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.
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!