This page contains baking conversion charts for measuring ingredients used in baking cakes. These charts come in handy when you don’t have the means to measure the ingredients as given in a recipe. For example, if you do not have a weighing scale, then you can use these charts to convert the metric and imperial measurements in the recipe to cups and spoons measures. Similarly, if you do not have the measuring cups and spoons, then these charts will guide you to most accurately convert the ingredients into imperial or metric conversions.
In my experience in baking cakes, it is worth the investment to have both the weighing scale as well as at least one set of measuring cups and spoons. For those who don’t have them, I hope these charts will be useful for you to achieve your best baking results.
|5 mm||1/4 inch|
|1 cm||1/2 inch|
|2 cm||3/4 inch|
|2.5 cm||1 inch|
|100g||3 1/3 oz|
|500g||16 oz (1 lb)|
|1 kg||2 lb|
|60ml||2 fl oz||1/4|
|80ml||2 ½ fl oz||1/3|
|125ml||4 fl oz||1/2|
|250ml||8 fl oz||1|
|500ml||16 fl oz||2|
|1 tsp||5 ml|
|1 tbsp||20 ml|
|I cup self raising flour||125g/4 oz|
|1 cup plain flour||125g/4 oz|
|1 cup corn flour||125g/4 oz|
|1 cup castor sugar||250g/8 oz|
|1 cup icing sugar (sifted)||125g/4 oz|
|1 cup brown sugar (packed)||185g/6 oz|
|1 cup dried fruits (raisins, sultanas, etc)||125g/4 oz|
|1 cup ground nuts||110g/ 3 2/3 oz|
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