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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Being a baking novice, I've wondered how a baker can create a cake recipe from scratch and know that it will work. When I found this formula I then understood the math and balancing of ingredients by WEIGHT not volume. Having the right proportions of flour, eggs, sugar, liquid and fat makes all the difference between the rise & fall of baked goods. The following is an *example* of the formula at work and not meant to be a specific cake recipe. Ingredients:
1 cup sugar (7 ounces) |
1 1/2 cups flour (6 3/4 ounces) |
1 1/4 teaspoons baking powder or 3/8 teaspoon baking soda |
2 eggs (3 1/2 ounces) |
1/2 cup butter (4 ounces) |
1/2 cup milk (4 ounces) |
1/2 teaspoon salt |
Directions:
1. Basic formula, using weight, not volume:.
2. Sugar = flour.
3. Eggs = fat.
4. Eggs + Liquid =Sugar.
5. 1 teaspoon of baking powder for every 1 cup of flour.
6. 1/4 teaspoon baking soda for each 1 cup of flour (baking soda is used if the recipe has a considerable amount of acidic ingredients).
7. Don't forget the 1/2 teaspoon of salt as a flavor enhancer.
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