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 Post subject: Scaling up a cake recipe
PostPosted: Sun Sep 13, 2015 2:30 pm 
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Joined: Tue Jan 06, 2009 3:54 pm
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Location: New York
I found a new a recipe that we really love from the "Dessert for Two" cookbook, "Old Timey Lemon Pudding Cakes". Really delicious and easy but it makes only 2 cakes in 6-ounce ramekins. I'd like to double, or triple this recipe to make at least 4 or 6 portions. Is there a problem with simply doubling or tripling simple cake recipes?

I can't locate the recipe online so I've listed the ingredients below with a quick summary of the directions. Seems pretty straightforward, no?

Old Timey Lemon Pudding Cakes

1/3 cup sugar
1 large egg separated
1/3 cup milk
1 tbsp lemon juice
zest of one lemon
pinch of salt
2 Tbsp flour

Beat egg white till stiff. Mix all other ingredients in a separate bowl and fold in egg white. Pour batter into 2 butter/sugared 6-ounce ramekins. Place ramekins in an 8" or 9" square glass baking dish, fill halfway with warm water and bake @325 for 40 minutes or until center springs back.
Turn out or serve immediately in ramekins, sprinkled with confectioners sugar.


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 Post subject: Re: Scaling up a cake recipe
PostPosted: Sun Sep 13, 2015 7:48 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
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Location: Chico, CA
Are you trying to bake a larger cake? You'd have to increase the baking time, my guess to 60 minutes for an 8" pan.

If not just do the recipe 3 times and fill 6 ramekins. Use a larger pan to accommodate the extra ones. Personally, I would just triple the recipe and divide the batter into 6 equal portions.

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 Post subject: Re: Scaling up a cake recipe
PostPosted: Mon Sep 14, 2015 4:21 am 
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Joined: Tue Jan 06, 2009 3:54 pm
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Location: New York
Not trying to bake a larger cake, just more ramekins. Thanks - will try with a triple!


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 Post subject: Re: Scaling up a cake recipe
PostPosted: Mon Sep 14, 2015 8:17 am 
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Joined: Sun Oct 21, 2012 8:51 am
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Location: W. Montana
From what I've been reading, it seems that the only dicey ingredient in scaling up a cake recipe is the leavening agent; and since your recipe has none, it would seem that you could increase it to your heart's content.


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 Post subject: Re: Scaling up a cake recipe
PostPosted: Mon Sep 14, 2015 3:40 pm 
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Location: New York
Thanks everyone!!!


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 Post subject: Re: Scaling up a cake recipe
PostPosted: Tue Sep 15, 2015 7:38 pm 
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Joined: Mon Apr 04, 2011 5:56 am
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Location: Virginia
So this is very interesting to me, because I frequently double/triple recipes for cakes and always up the amount of leavener(s) proportionally, along with the rest of the ingredients. So does anyone have a resource or experience that explains what to do/not to do and why?

TIA,

Emilie


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 Post subject: Re: Scaling up a cake recipe
PostPosted: Wed Sep 16, 2015 7:04 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 660
Location: W. Montana
Christopher Kimball and Bridget Lancaster addressed that question recently on the ATK Radio program. (If you haven't listened to it. it's fun and informative. Check ITunes for their podcasts, new ones appear usually on Saturdays and it's on PBS as well.)
I wish I knew a formula, but basically what they said was that you can't just double (or triple or whatever) when you scale up; more or less, you have tinker with it to find the right amount.


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 Post subject: Re: Scaling up a cake recipe
PostPosted: Wed Sep 16, 2015 10:57 am 
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When I worked in School lunch, I scaled my Grandmothers Date cake recipe from 9 servings to 300 servings. I was nervous about the results, but the cake was just like Grandmas.


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 Post subject: Re: Scaling up a cake recipe
PostPosted: Wed Sep 16, 2015 6:20 pm 
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Joined: Wed Apr 27, 2011 3:27 pm
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Location: Finger Lakes Wine Country
In Rose Levy Baranbaum's "Cake Bible", the issue of scaling recipes and cooking times is covered in a chapter entitled "Foolproof Formulas and Techniques for Making Large Wedding and Special Occasion Cakes". Begins on Page 479 in the the edition I own. More charts of proportions than I can wrap my noggin around, but nearly any Q should have an A.

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 Post subject: Re: Scaling up a cake recipe
PostPosted: Wed Sep 16, 2015 6:29 pm 
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Posts: 1089
I know that when you change the size of the pan you need to adjust the leveners. You need less for larger pans, since they take longer to bake. Berenbaum explains it all pretty clearly. For changing from a 9" to a 10" pan, it will work the same. Going from a 9" pan to a half sheet you need to reduce the baking powder a bit. I tend to fudge it depending on the recipe.


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