I’ll tend to use grams and kilograms for my recipes, and when I talk about cups and teaspoons and such I mean the Australian kind. Here are some of the other ways people like to measure things.
We all know there are 16 ounces in a pound, right? And the world clearly needs more recipes that come in Pennyweights and Newtons.
|50 g||1.8 oz||32.2||0.49 Earth|
|100 g||3.5 oz||64.3||0.98 Earth|
|125 g||4.4 oz||80.4||1.22 Earth|
|250 g||8.8 oz||160.8||2.45 Earth|
|500 g||17.6 oz||321.5||4.90 Earth|
|1000g (1 kg)||35.2 oz||643.0||9.81 Earth|
|28.34 g||1 oz||18.22 dwt||0.28 Earth|
|1.55 g||0.05 oz||1 dwt||0.02 Earth|
|101.97 kg||359.7 oz||65.56||1 Earth|
You’re never going to feel secure about your cup measures ever again. Are they metric? British Imperial? US customary? Japanese? I have to admit, I’m laughing like an idiot over this, and I didn’t even try to distinguish between Imperial and US customary fluid ounces, because that way lies madness.
But don’t panic too much. If you stick to any one system of measurement your recipe will work, whichever one you choose. The only real killer is the tablespoon – any ingredient that only requires 15-20mls is probably quite powerful for its volume…
|1 tsp||5 ml||0.2 oz|
|1 tbsp (Aust)||20 ml||0.6 oz|
|1 tbsp (UK / US)||15 ml||0.5 oz|
|6 tsp||30 ml||1 oz|
|1 cup (Japanese)||200 ml||6 oz|
|1 cup (US, customary)||237 ml||8 oz|
|1 cup (US, legal)||240 ml
|1 cup (Aust)||250 ml||8.5 oz|
|1 cup (UK)||284 ml||9.6 oz|
|1 pint (US)||480 ml||16 oz|
|1 pint (UK)||575 ml||20 oz|
|1 quart (US)||950 ml||32 oz|
|1 litre||1000 ml||33 oz|
|1 stick butter (US)||125 g||4 oz|
Note that if your oven is fan-forced, you’ll want to reduce the temperature by 10-20°C, which I believe is 5-10°F.
* I admit, I’ve never seen anyone write a recipe in Kelvin, but it’s always good to be prepared.
Personally, I prefer to measure all my cake tins in Royal Egyptian Cubits (Sumerian Nippur Cubits are so passé).
|Metric||Imperial||Royal Egyptian Cubit
|1.25 cm||1/2″||0.02 cubits|
|2.54 cm||1″||0.05 cubits|
|10 cm||4″||0.19 cubits|
|12 cm||4.7″||0.23 cubits|
|15 cm||6″||0.29 cubits|
|20 cm||8″||0.38 cubits|
|25 cm||10″||0.48 cubits|
|30 cm||12″ (1 foot)||0.57 cubits|
Cake Tin Geometry
I spend a fair bit of time wandering around the kitchen muttering things like “OK, 20cm round means a radius of 10cm, 10 squared is 100, multiply by 3.14ish and I get 314cm squared, what’s the square root of 314? Somewhere between 17 and 18. That’s no use. Do any of my loaf tins multiply up to something around 314…?”
Hooray for mathematics!
For those of you who do not enjoy trying to figure out square roots in your head (which is quite understandable), here’s an excellent article about baking tin sizes, with a huge list of equivalent tins. Though it’s still worth doing a little geometry once the cake is in the oven to work out whether your tin is just a bit bigger or just a bit smaller than the suggested tin – it will make your old maths teacher happy, and the depth of the cake in the tin also affects the cooking time. Of course, if your oven is old and cranky, you are probably guessing at the cooking time in any case…
Also, did you know that ring tins and round tins are pretty much equivalent in volume for baking purposes? It’s like magic! I suspect that it’s because your ring tin, while being slightly smaller (which would give you a slightly higher cake and increased cooking time) has more of the surface of the tin pressed against the cake and conducting heat, so it works out the same.
Oh, and if you feel like turning your cake into cupcakes, you may like to know that the same mix that fills a 20cm cake tin will also fill a standard 12-hole muffin tin. And of course you know that volume-wise, 1 standard muffin equals 2 patty cakes (cupcakes) and 3-4 mini-muffins, but only 1/2 a giant muffin? I’m not even going to attempt to write about cooking time differences here, because it depends so heavily on the kind of cake you are making in your muffin or cake tin…