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    You are in: Home / Recipes / Cake Formula Recipe
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    Cake Formula

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    SusieQusie's Note:

    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.

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    Units: US | Metric



    1. 1
      Basic formula, using weight, not volume:.
    2. 2
      Sugar = flour.
    3. 3
      Eggs = fat.
    4. 4
      Eggs + Liquid =Sugar.
    5. 5
      1 teaspoon of baking powder for every 1 cup of flour.
    6. 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. 7
      Don't forget the 1/2 teaspoon of salt as a flavor enhancer.

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    Ratings & Reviews:

    • on March 31, 2007


      Susie, this is great! I've never known how a cake formula worked either. This should be kept in a safe place on Zaar!! Extremely interesting. Personally, when in doubt, I've always used 2 teaspoons baking powder for every 1 cup flour, and it worked -- but I won't use that much if the cake contained more eggs than usual (a raising agent as well). Thanks for posting this -- I'm saving it to my private cookbook as a reference.

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    Nutritional Facts for Cake Formula

    Serving Size: 1 (91 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 312.2
    Calories from Fat 121
    Total Fat 13.5 g
    Saturated Fat 8.0 g
    Cholesterol 85.5 mg
    Sodium 309.2 mg
    Total Carbohydrate 43.8 g
    Dietary Fiber 0.6 g
    Sugars 25.1 g
    Protein 4.6 g

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