Doubling ingredients on panettone cake
The recipe below makes a small panettone cake. I would like to make a cake twice the size, is it ok to just double all the ingredients?
Yeast 1⁄2 tsp
Strong White Flour 300 g (11 oz)
Sugar 2 tbsp
Butter 15 g (1⁄2 oz)
Salt 1⁄4 tsp
Ground Cardamom 1⁄2 tsp
Grated Lemon Zest 1
Medium Sized Egg yolk 1
Milk 140 ml
*Mixed Peel 50 g (2 oz)
*Raisins 100 g (4 oz)
Best Answer
I have made larger cakes by doubling the recipe with no problem. Often when changing a recipe, the ratio of dry ingredients to wet can change, but it will remain the same with simple doubling.
However, do NOT double the cooking time. It's going to cook for longer, but not nearly twice as long. After the regular time, start checking it with a cake tester or toothpick to see if it's completely cooked.
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Can you double ingredients in baking?
For most baking recipes, you can simply double the ingredients. Eggs, flour, sugar, butter, even vanilla extract, can be doubled for almost any recipe you make. Just times the amounts by 2 \u2013 and be sure to do it for ALL the ingredients (don't forget!)Can you double up on cake mix?
Yes, you can double a cake mix. If you do so, fill baking pans 1/2 full and bake at 325 F until the toothpick inserted in the center comes out clean.Why do you flip panettone upside down?
Martha cools panettone by piercing each side with a bamboo skewer, flipping it over and hanging it between two jars. Hanging it upside down for a few hours prevents the panettone from caving in on itself.What makes a good panettone?
Taste: Good panettone will be rich and buttery, with a great golden colour to match. Texture: When you buy a good panettone, you'll notice that it tears in large strips \u2013 almost like a mozzarella. Cheap panettone will have a more bread-like structure.How a Master Italian Baker Creates The Perfect Panettone — First Person
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Answer 2
Doubling a recipe can work, but for a cake you'd have to make sure that the whole thing cooks evenly. If you simply use a very large pan, the cooking time may not be enough to cook the double-cake entirely. If you simply leave it in for longer, the surface might burn before the interior is done. If you do try this approach, check that a bamboo skewer comes out clean to make sure the interior is cooked.
If you have enough equipment (like two springform pans), I would double the recipe and pour half into two cake pans and bake them separately and save the hassle of worrying.
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