now the bread sticks every time and I have had to use a knife to encourage it out which has caused damage. If you haven’t got a loaf tin at all, but have a square cake tin or a round tin, the standard sizes are 7” (18cm), 8” (20cm) and 9” (23cm). They also have a non-stick coating for easy release of all your bakes and each one is labelled on its base so that you can see at a glance which tin you’re reaching for. Once it starts to look and smell cooked, you can carefully and gently open the oven door to avoid a sudden influx of cold air and test your cake with a skewer.

2lb Loaf Tin Parchment Paper Liners x40 | Lakeland 2lb Loaf Tin Parchment Paper Liners x40 | Lakeland

If your first experiment with your chosen tin size was not successful, you may need to try the recipe again but also altering the oven temperature. Try to avoid opening the oven door unless you really have to as you may cause your cake to sink - rather, watch it through the oven door. It appears that what Lakeland mean is that they are for tins that are LONGER than normal 2lb loaf tins, which it appears that mine are. We would suggest approximately 50 minutes for the 1lb loaf rather than the full hour for the 2lb loaf - perhaps check by sight and smell after 40 minutes to be sure.

The past two years have been difficult for us all, however I discovered my baking mojo again with the help of My Great Nieces who wanted to do FaceTime Baking Every Saturday in Lockdown. However, you will be entering into the realm of “experimental baking” if you deviate from this aspect of the recipe so take a deep breath and prepare to be flexible - and accept that the first time you bake this recipe with the wrong size tin, the results may not be absolutely perfect.

Loaf Tins | Bakeware | Lakeland Loaf Tins | Bakeware | Lakeland

If you have increased the density of the cake mixture in the tin, possibly by using a smaller but deeper tin, you may find that the cake isn’t cooking evenly. However, this article will give you some guidance as to how to work with the baking tin you have so you can still enjoy the cake you want to make. Please beware the difference between internal and external measurements, since a protruding lip will affect measurements - try to ignore this when measuring. It may be tempting to put the full quantity of mixture into the 1lb loaf tin at once but with eggs and baking powder in the mixture, your cake should rise. Made from silicone paper for quick release, the pleated sides are 8cm deep and are really easy to peel down when it’s time to cut tasty slices from your loaf or tasty treat.If you put your cake into the oven, thinking all is well and then it rises…and rises…and rises over the top of the tin and starts flowing over, then you have probably overfilled your cake tin!

loaf in a different cake tin size - Banana Loaf Recipe Baking your loaf in a different cake tin size - Banana Loaf

However, although this means they fit the length of the tin easily, they don't reach up the sides enough. If your chosen tin is longer and/or wider than the tin size suggested by the recipe (eg a square or round cake tin), then your mixture will be less deep, so you would expect it to cook more quickly. If you have used a smaller tin than stated in the recipe, consider baking two cakes in a row, using half the mixture each time. If your tin dimensions are shorter than those suggested, then your mixture will be deeper, so the mixture will be denser and will take more time to cook. If there is still mixture on the skewer, you need to put the cake back in the oven for another five minutes and then keep checking on it as before.Able to withstand higher oven temperatures than greaseproof paper, our silicone paper baking parchment is ideal for lining baking tins, oven trays and soufflé dishes and perfect for a multitude of other uses, too. If you only have a 1lb loaf tin, we recommend either halving the quantities in the recipe or making all the mixture and baking two 1lb cakes one after the other.

Traditional 2lb or 900g Loaf Tin, Non-Stick - BakeryBits Traditional 2lb or 900g Loaf Tin, Non-Stick - BakeryBits

Lowering the oven temperature the next time you bake the recipe may result in more even cooking of the mixture, with the middle cooking as the top browns, rather than a burnt top and a raw middle. If you are watching your cake, it is browning on top and looking very cooked, but a skewer won’t come out clean, you may wish to put a folded piece of baking parchment or greaseproof paper over the top of your cake in the oven. As I’ve used these for years I didn’t read the reviews and wasn’t aware there are two sizes of 2lb tins. Similarly, if you cook cake mixture in a densely filled cake tin, it takes longer to cook than if you cook it in a wider and longer tin - then, the mixture is less deep, less dense and cooks more quickly. This particularly applies if you have increased the density of the cake mixture in the tin as in the example above, and needed to use baking parchment to stop it from burning on top.

Despite the regular references to this particular recipe, however, the advice we give here applies to baking any cake. If you were defrosting a big block of snow and ice, it would take longer to melt than the same amount of snow spread out on the grass or pavement (think how a snowman lingers in the garden as the weather warms up). And using such a small tin will result in the cake overflowing the tin and making a mess of your oven! If you’re not using the correct tin size, the main thing to keep an eye on with your cake is the cooking time. It has approximate dimensions of 185x115x88mm or 7¼x4½x3½" (length x width x height), suitable for temperatures up to 230C.