23 cm / 9 in square vs 20 × 30 cm traybake
| 23 cm / 9 in square | 20 × 30 cm traybake | |
|---|---|---|
| Size | 23 × 23 cm | 20 × 30 cm |
| Base area | 529 cm² | 600 cm² |
| Usual depth | 5 cm | 5 cm |
| Holds | 2.65 L | 2.7 L |
Can you swap them?
Swap without changing the recipe, but watch the oven. 20 × 30 cm traybake has 13.4% more area, so a mixture written for 23 cm / 9 in square sits about 88% as deep in it and browns sooner.
Nothing standard sits between these two, so this is the smallest change available in this shape.
Scaling the recipe
| Recipe written for | Baked in | Multiply by | Or leave it and get |
|---|---|---|---|
| 23 cm / 9 in square | 20 × 30 cm traybake | 1.13 | 88% of the depth |
| 20 × 30 cm traybake | 23 cm / 9 in square | 0.88 | 113% 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 88% as deep is done earlier, not cooler. Leave the temperature alone, start testing at about 88% 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 20 × 30 cm traybake instead of a 23 cm / 9 in square?
Yes, with the mixture multiplied by 1.13. 20 × 30 cm traybake has 600 cm² of base against 529 cm², so an unscaled 23 cm / 9 in square recipe sits 88% as deep and bakes faster.
What is the difference between a 23 cm / 9 in square and a 20 × 30 cm traybake?
23 cm / 9 in square has a base area of 529 cm² and 20 × 30 cm traybake has 600 cm² — 20 × 30 cm traybake is 13.4% larger. At their usual depths they hold 2.65 L and 2.7 L.
Do I need to change the baking time between a 23 cm / 9 in square and a 20 × 30 cm traybake?
Yes. Moving a 23 cm / 9 in square mixture into 20 × 30 cm traybake makes it 88% as deep, so start checking at about 88% of the stated time. Depth drives baking time far more than tin diameter does.
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