Prep 30 mins
Cook 30 mins
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.
- 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
- Basic formula, using weight, not volume:.
- Sugar = flour.
- Eggs = fat.
- Eggs + Liquid =Sugar.
- 1 teaspoon of baking powder for every 1 cup of flour.
- 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).
- Don't forget the 1/2 teaspoon of salt as a flavor enhancer.
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.