Springform 26 cm tin
531 cm² · 3.5 litres
26 cm across · 82.3 in² · 65 mm deep · round
About this tin
A large springform for tall cheesecakes and layered desserts. Filling meant for a 23 cm tin comes out noticeably shallower here.
The numbers
| Diameter | 26 cm · 10.2 in |
| Depth | 65 mm · 2.6 in |
| Base area | 531 cm² · 82.3 in² |
| Volume to the rim | 3.5 litres |
| Usable batter | about 2.1 litres — filled to roughly two thirds |
What can replace a Springform 26 cm
A recipe is written for an area, because area sets the depth and depth sets the baking time. Anything within about 10% needs no adjustment. Past that, change the time first and only then the temperature.
| Tin | Area | vs this one | Effect |
|---|---|---|---|
| 23 cm / 9 in square | 529 cm² | -0% | Interchangeable — no change needed |
| 25 cm / 10 in round | 491 cm² | -8% | Interchangeable — no change needed |
| Bundt 25 cm / 10 in | 491 cm² | -8% | Interchangeable — no change needed |
| 20 × 30 cm traybake | 600 cm² | +13% | Batter 0.88× as deep — check 7–13 minutes early |
| 28 cm / 11 in round | 616 cm² | +16% | Batter 0.86× as deep — check 8–16 minutes early |
| 23 cm / 9 in round | 415 cm² | -22% | Batter 1.28× as deep — allow 11–22 minutes longer |
| Springform 23 cm / 9 in | 415 cm² | -22% | Batter 1.28× as deep — allow 11–22 minutes longer |
| Tart 23 cm / 9 in | 415 cm² | -22% | Batter 1.28× as deep — allow 11–22 minutes longer |
Frequently asked questions
What is the area of a Springform 26 cm tin?
531 cm² (82.3 in²), holding roughly 3.5 litres filled to 65 mm.
Can I use a different tin instead of a Springform 26 cm?
The closest here is 23 cm / 9 in square at 529 cm² — 0% less area, so it sits deeper and needs longer. As a rule, anything within about 10% needs no change; beyond that, adjust the time before the temperature.
How much does a Springform 26 cm tin hold?
About 3.5 litres to a depth of 65 mm. Cake batter is normally filled to between half and two thirds, so 2.1 litres of mixture is a working figure.
Why does tin size change the baking time?
Because a recipe is written for a depth, not a name. Heat reaches the centre of a shallow cake sooner, so the same mixture in a wider tin is done earlier and browns more at the edges. The area ratio tells you how much shallower: swapping a Springform 26 cm for a 23 cm / 9 in square changes the depth by a factor of 1.00.
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