28 cm / 11 in round vs 20 × 30 cm traybake
| 28 cm / 11 in round | 20 × 30 cm traybake | |
|---|---|---|
| Size | 28 cm across | 20 × 30 cm |
| Base area | 615.8 cm² | 600 cm² |
| Usual depth | 5 cm | 5 cm |
| Holds | 3.08 L | 2.7 L |
Can you swap them?
Swap them freely. The areas are within 2.6% of each other, which is less than the variation between two tins of the same nominal size from different manufacturers. Use the recipe as written.
Scaling the recipe
| Recipe written for | Baked in | Multiply by | Or leave it and get |
|---|---|---|---|
| 28 cm / 11 in round | 20 × 30 cm traybake | 0.97 | 103% of the depth |
| 20 × 30 cm traybake | 28 cm / 11 in round | 1.03 | 97% of the depth |
Multiply every ingredient, including the eggs — round to the nearest half egg and adjust the liquid rather than rounding a whole one up.
Baking time
The depths work out the same here, so use the time as written. Why depth sets the time and diameter barely does →
Frequently asked questions
Can I use a 20 × 30 cm traybake instead of a 28 cm / 11 in round?
Yes, with the mixture multiplied by 0.97. 20 × 30 cm traybake has 600 cm² of base against 615.8 cm², so an unscaled 28 cm / 11 in round recipe sits 103% as deep and bakes faster.
What is the difference between a 28 cm / 11 in round and a 20 × 30 cm traybake?
28 cm / 11 in round has a base area of 615.8 cm² and 20 × 30 cm traybake has 600 cm² — 28 cm / 11 in round is 2.6% larger. At their usual depths they hold 3.08 L and 2.7 L.
Do I need to change the baking time between a 28 cm / 11 in round and a 20 × 30 cm traybake?
No. The two areas are within 2.6%, so the batter sits at effectively the same depth and bakes in the same time.
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