23 cm / 9 in square vs Springform 26 cm
| 23 cm / 9 in square | Springform 26 cm | |
|---|---|---|
| Size | 23 × 23 cm | 26 cm across |
| Base area | 529 cm² | 530.9 cm² |
| Usual depth | 5 cm | 7 cm |
| Holds | 2.65 L | 3.45 L |
Can you swap them?
Swap them freely. The areas are within 0.4% 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.
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 | Springform 26 cm | 1 | 100% of the depth |
| Springform 26 cm | 23 cm / 9 in square | 1 | 100% 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 Springform 26 cm instead of a 23 cm / 9 in square?
Yes, with the mixture multiplied by 1. Springform 26 cm has 530.9 cm² of base against 529 cm², so an unscaled 23 cm / 9 in square recipe sits 100% as deep and bakes faster.
What is the difference between a 23 cm / 9 in square and a Springform 26 cm?
23 cm / 9 in square has a base area of 529 cm² and Springform 26 cm has 530.9 cm² — Springform 26 cm is 0.4% larger. At their usual depths they hold 2.65 L and 3.45 L.
Do I need to change the baking time between a 23 cm / 9 in square and a Springform 26 cm?
No. The two areas are within 0.4%, so the batter sits at effectively the same depth and bakes in the same time.
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