There may be occasions when the exact size of a baking tin may not be available or when you wish to make a particular cake recipe in another shape. The following conversions might prove useful. For the purposes of baking, the capacity of a round cake tin is equal to that of a square cake tin that is 2.5cm, one inch smaller in size, for example a 20cm/8inch round tin holds the same quantity as an 18cm/7inch square tin.
| 800 ml (1.1/2pint basin) || 140 mm (5 1/2") |
| 1.1 litres (2 pints) || 180 mm (7 in) || 125 mm (5 in) |
| 1.2 litre (2 pint basin) || 150 mm (6 in deep) || 125 mm (5in deep) |
| 1.7 litres (3 pints) || 200 mm (8 in) || 180 mm (7 in) |
| 2.3 litres (4 pints) || 230 mm (9 in) || 200 mm (8 in) |
| 3.4 litres (6 pints) || 250 mm (10 in) || 230 mm (9 in) |
| 4.5 litres (8 pints) || 280 mm (11 in) || 250 mm (10 in) |
| 5.7 litres (10 pints) || 300 mm (12 in) || 280 mm (11 in) |
| 1 kg. (2lb) loaf tin || 180 mm (7 in) shallow tin |
| 130 mm x 230 mm (9 in) swiss roll tin |
The following chart shows the equivalent American metric tins to various Imperial baking tins and casseroles.
|8 x 1.1/2 inch round baking tin||20cm x 4cm cake tin|
|9 x 1.1/2 inch round baking tin||23cm x 3.5cm cake tin|
|11 x 7 x1.1/2 inch baking tin||28cm x 18cm x 4cm baking tin|
|13 x 9 x 2 inch baking tin||230cm x 20cm x 3cm baking tin|
|2 quart rectangular baking dish||30cm x 20cm x 3cm baking tin|
|15 x 10 x 2 inch baking tin||30cm x 25cm x 2cm baking tin|
|9 inch pie plate||22cm x 4cm or 23cm x 4cm pie plate|
|7 or 8 inch springform tin||18cm or 20cm springform of loose bottom cake tin|
|9 x 5 x 3 inch loaf tin||23cm x 13cm x 7cm or 2lb. (pound) narrow loaf tin or pate tin|
|1.1/2 quart casserole||1.5 litre casserole|
|2 quart casserole||2 litre casserole|
Tip: If the new pan makes the batter shallower than in the original recipe, this will cause the heat to reach the center of the pan more quickly and you will have more evaporation. To solve this problem you need to shorten the baking time and raise the temperature of the oven slightly. Correspondingly, if the new pan makes the batter deeper than in the original recipe, this will cause less evaporation and the batter will take longer to cook. To solve this problem you need to lengthen the baking time and lower the temperature of the oven slightly. This will keep the batter from over-browning.