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Substituting Sheet Pan Sizes


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#1 Stone

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Posted 12 February 2018 - 08:05 PM

If a recipe calls for a 10 x 14 sheet pan for a swiss roll sponge, can I use a 10 x 15"?  Or will the sponge end up too thin/dry?  

10 x 14" seems hard to come by in the US of A.


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#2 splinky

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Posted 12 February 2018 - 10:23 PM

i've never found that it made a huge difference so long as you are using good parchment paper. call the king arthur flour hotline if you are really worried


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#3 voyager

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Posted 12 February 2018 - 10:44 PM

To assuage your angst, picture this:    The difference is a 1" x 10" strip of cake.    Imagine slicing that strip horizontally into 15 layers.   Your 10"x15" cake will be less high than a 10"x14" cake by the depth of one of those 15 layers.    Noticeable?    You kidding me?


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#4 Suzanne F

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Posted 13 February 2018 - 04:14 AM

In fact, it might even be a little easier to roll since it will be a little thinner. If the batter filled a 10 x 14 x 1-inch pan to its full depth, it will fill a 10 x 15 to a depth of .933333 inch. As voyager says, hardly noticeable.

 

Or if you're still really concerned, fold a strip of doubled- or tripled-over foil and insert it in the pan like a dam, to shorten it.


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#5 joethefoodie

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Posted 13 February 2018 - 08:11 AM

As splinky mentions, parchment.



#6 Stone

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Posted 13 February 2018 - 12:49 PM

You people live on the edge.


A Hudson Valley Home.  Kichels --  A Recipe from the Old Country.

Just take those old records off the shelf.