Springform 20 cm / 8 in vs Springform 26 cm
| Springform 20 cm / 8 in | Springform 26 cm | |
|---|---|---|
| Size | 20 cm across | 26 cm across |
| Base area | 314.2 cm² | 530.9 cm² |
| Usual depth | 7 cm | 7 cm |
| Holds | 2.04 L | 3.45 L |
Can you swap them?
Scale the mixture, or accept a flatter cake. Springform 26 cm has 69% more area, so a Springform 20 cm / 8 in mixture poured straight in sits 59% as deep. It still bakes, and it browns more at the edges for being shallower. Multiplying by 1.69 restores the depth the recipe was written for.
Scaling the recipe
| Recipe written for | Baked in | Multiply by | Or leave it and get |
|---|---|---|---|
| Springform 20 cm / 8 in | Springform 26 cm | 1.69 | 59% of the depth |
| Springform 26 cm | Springform 20 cm / 8 in | 0.59 | 169% 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
A mixture 59% as deep is done earlier, not cooler. Leave the temperature alone, start testing at about 60% of the stated time, and let the skewer decide. Why depth sets the time and diameter barely does →
Frequently asked questions
Can I use a Springform 26 cm instead of a Springform 20 cm / 8 in?
Yes, with the mixture multiplied by 1.69. Springform 26 cm has 530.9 cm² of base against 314.2 cm², so an unscaled Springform 20 cm / 8 in recipe sits 59% as deep and bakes faster.
What is the difference between a Springform 20 cm / 8 in and a Springform 26 cm?
Springform 20 cm / 8 in has a base area of 314.2 cm² and Springform 26 cm has 530.9 cm² — Springform 26 cm is 69% larger. At their usual depths they hold 2.04 L and 3.45 L.
Do I need to change the baking time between a Springform 20 cm / 8 in and a Springform 26 cm?
Yes. Moving a Springform 20 cm / 8 in mixture into Springform 26 cm makes it 59% as deep, so start checking at about 60% of the stated time. Depth drives baking time far more than tin diameter does.
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