The diameter of the 8-inch cake is 20.32 cm, and the radius is 10.16 cm.

1 inch is equal to 2.54 centimeters, so the diameter of an 8-inch cake is equivalent to 20 centimeters, and the diagonal is 15 centimeters. In addition to 8 inches, cakes are also available in 6 inches, 10 inches, and 12 inches, corresponding to diameters of 15 centimeters, 25 centimeters, and 30 centimeters respectively.

In the beginning, cakes were basically round, so cakes in cake shops were all measured in inches.

Cake classification:

Cakes can generally be divided into three categories based on the raw materials used, mixing methods and batter properties.

① Batter cake: The amount of fat in the formula is as high as about 60% of the flour, which is used to lubricate the batter, create a soft structure, and help the batter incorporate a large amount of air during the mixing process to produce a leavening effect. Generally, cream cakes and pudding cakes fall into this category.

②Foam cake: The formula is characterized by the fact that the main raw material is eggs and does not contain any solid fat. The strong and denatured proteins in the egg liquid are used to make the cake rise during the batter mixing and baking process. According to the egg ingredients used, it can be divided into protein types that use only egg whites (such as angel cake) and sponge types that use whole eggs (such as sponge cakes).

③Chiffon cake: It is made by mixing two batters, batter and foam, to change the structure of the foam cake.