Jamie Oliver Loaf Tin, 1 lb (1 litre) - Non-stick, carbon steel rectangle loaf pan for baking, 19 cm x 11.5 cm x 9 cm (7.5 in x 4.5 in x 3.5 in), in atlantic green

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Having had a look at the tins, the two-pound tin looks about right and the one-pound tins maybe a little too small. 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. Manufactured from heavy duty commercial weight 1mm steel, with a double non-stick coating, this loaf pan forms part of the MasterClass award winning collection that guarantees many years of satisfying cooking and baking. Looking not dissimilar to the ProCook loaf tin above, this tin is a good option if you favour the appearance of wider cakes.

A former bakery owner noted that “most of my breads lose about 12% in baking…Drier doughs lose less, wetter doughs lose more. 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. Or, for classic savoury terrines such as ham hock terrine and duck, chicken and sour cherry terrine. My guess is the term “1 lb pan” originates from professional bakers working with yeasted dough, since when they divide dough up after bulk fermentation, it’s usually divided by weight. 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.Whether you’re baking a small loaf for your family’s breakfast, fruity tea bread for elevenses or gingerbread for afternoon tea, this Mary Berry Loaf Tin will come up trumps every time. The capacity is easier to manage with batters for things like banana bread or pound cake: “As a rule of thumb, if the batter fills the pan 2/3 full, the loaf pan is at its limit.

Contrary to popular myth, although a US Cup and a European Cup are different sizes, the difference is only about 1.He suggests 650g of sourdough rye dough, but I use about 560g for my small rye loaves which rise almost to the top of the tin (really don't want it going over as it wouldn't be supported! A loaf of bread will often rise a couple of inches above the top of the pan, whereas cake mix would flood all over the oven if that were to happen. 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. 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.

Despite the smaller dimensions of the 1lb tin, the depth and density of your 1lb loaf made with half the mixture will not be that dissimilar to that of the 2lb loaf.The browning around the outside of the cake needed to be consistent in colour with no warm or cool patches. And for more essential baking kit, read our best brownie tins, best tart tins and best stand mixers summary.