WEIGHTS

MetricImperial
30g1 oz
60g2 oz
90g3 oz
125g4 oz
150g5 oz
175g6 oz
250g8 oz
280g9 oz
300g10 oz
500g 1 lb
750g 1 1/2 lb
1 kg2 lb

LIQUID

QuantityMetricImperial
1 tsp5ml1/4 fl oz
1 tbsp15ml1/2 fl oz
1/8 cup30ml1 fl oz
1/4 cup60ml2 fl oz
1/2 cup125ml4 fl oz
1 cup250ml8 fl oz
3 cups750ml24 fl oz

OVEN TEMPERATURE

Gas MarkCelciusFarenheit
1140C275F
2150C300F
3170C325F
4180C350F
5190C375F
6200C400F
7220C425F
8230C450F
9240C475F

VOLUME

MetricImperial
55ml2 fl oz
75ml3 fl oz
150ml5 fl oz or 1/4 pint
275ml10 fl oz or 1/2 pint
570ml1 pint
725ml1 1/4 pints
1 litre1 3/4 pints
1.2 litres2 pints
1.5 litres2 1/2 pints
2.25 litres4 pints

COMMON INGREDIENTS

QuantityMetricImperial
1 cup flour (cake, bread, plain etc)130g4 oz
1 cup sugar (granulated)230g7 oz
1 cup brown sugar (firmly packed)180g6 oz
1 cup butter240g8 oz
1 cup oats (uncooked)90g3 oz
1 stick butter110g4 oz
1 cup chopped nuts150g5 oz
1 cup breadcrumbs60g2 oz
1 cup cornstarch120g4 oz

ALTITUDE BAKING

Altitude is so important when it comes to baking cakes – we live in a large country with different altitudes and it affects everything from rising to baking times. All my recipes have been tested at sea level so if you’re baking at 1500 – 1750m above sea level (like Johannesburg) make the following adjustments to all cake recipes:

  • decrease baking powder by 2ml for every 5ml (20%)
  • increase flour by 4g for every 100g (4%)
  • instead of large eggs, bake with extra large eggs (9%)
  • decrease sugar by 6g for every 100g (6%)
  • increase liquid by 15ml for every 100ml (15%)
  • increase oven temperature by 14 degrees celsius