Convert a baking tin: round, square and springform
Your favourite recipe is for a 26 cm springform but you only own a loaf tin? A factor from the base areas helps.
Step by step
- Work out the area of the recipe tin (round: radius times radius times 3.14, rectangular: length times width).
- Work out the area of your tin.
- Divide the area of your tin by the recipe area. That is the factor.
- Multiply all ingredients by the factor.
Example
Recipe for a round 26 cm tin (531 cm²), you bake on a 30 by 20 cm tray (600 cm²). Factor 600 divided by 531 is 1.13. 250 g flour become about 283 g.
Good to know
- Keep the batter depth the same, otherwise baking time changes a lot.
- Round eggs to whole numbers and balance with liquid.
- Dark tins bake faster than light ones: check earlier.
Rule of thumb for the same batter depth, no replacement for testing: baking time and temperature can differ. As of: 11/2026. No warranty. Updated: November 2026