Baking Conversions

Tuesday, August 18, 2015


I am terrible at metric conversions and I always struggle to find the right conversions for the quantities mentioned in the recipes I want to try.  It is a hassle to have to pause and try to figure out the correct amounts in the units that I am used to.  

So I have finally decided to track down something that I can use at just a glance.  Phew!



Ingredient Measurements

All-Purpose Flour
1 cup
120 grams
Cake Flour
1 cup
95 grams
Dark / Brown Sugar
1 cup
200 grams
Granulated / Castor Sugar
1 cup
225 grams
Icing / Powdered Sugar
1 cup
120 grams
Butter / Margarine
1 cup
225 grams
Cocoa Powder
1 cup
125 grams



Volume

1 cup
240 ml
1 quart (4 cups)
960 ml



Oven Temperature

225 F
110 oC
250 F
130 oC
275 F
140 oC
300 F
150 oC
325 F
165 oC
350 F
175 oC
375 F
190 oC
400 F
200 oC
425 F
220 oC
450 F
230 oC
475 F
245 oC
500 F
260 oC
550 F
290 oC