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Can You Use The Same Flour For A Cake Recipe - Yahoo Recipe Search
Bon AppetitThis sponge cake recipe can also be used to make a 9" round cake; cook time is the same. If you like, double the recipe for a two-layer cake. This sponge cake recipe is great with fruits, jams, and any fillings that are a little bit wet and can be soaked into the cake (...like a sponge!).Food NetworkI originally found the comfortingly named "hot milk cake" in a collection of old New England recipes and have been using it ever since. Milk and butter give it a tender crumb with a sturdy texture and, unlike many traditional white cakes, which often can be dry, this hot milk cake is moist and flavorful. Hot milk cake is technically a sponge cake made with the addition of baking powder and a large amount of butter. The texture is stronger than most sponges—it stands up beautifully to buttercream—but still light and airy enough to absorb a syrup, without becoming gummy or grainy. That means you can flavor it in many different directions or serve it on its own with berries and whipped cream. Hot milk cake is often used as the base for wedding cakes. This is a challenging cake, in that there are a couple of steps you need to manage simultaneously. The key to success lies completely in temperature control, so it is crucial that you have an instant-read thermometer at the ready. Two separate mixtures that started hot are combined only when they have cooled to the same room temperature. Using a thermometer will help ensure the proper emulsification of the subtly special batter.Yummly_Homemade chocolate cake takes time, effort and patience… unless you have a mug, 5 minutes and a microwave._ This tasty mug cake recipe is simple, easy and can be customized to suit your sweet tooth. Chocolate Cake in a Cup, perfect for a serving size of one, delivers a big treat with a small effort. We like to eat it still warm, with vanilla ice cream. We're also not above "frosting" it with Nutella — or a scoop of peanut butter for rich chocolate-peanut butter perfection. _Can you really bake a chocolate cake in the microwave?_ An entire cake? Nope! But the magic of microwave cookery is in full effect for this single-serving recipe—it works great for one when you want a quick treat. If you want to double the recipe it'll work just fine, but you'll need to divide the final batter between two mugs and increase cooking time by 15 seconds if you cook both cakes at once. _Do I need a special kind of cup or mug for this to work?_ All the vessel has to be is microwave-safe, more or less mug shaped (i.e. not flat), and able to hold 8 ounces. And because the entire recipe is made right in the microwave-safe mug, clean up is easy and fast. _Does it taste the same as a cake baked in the oven?_ This cake is a little different, texture-wise. It's a bit denser because the microwaves cook the cake differently than the heat of a traditional oven. The effect is more lava cake, less birthday cake. But what you trade off in texture you get back in speed! What other cake gets "baked" in less than two minutes? This chocolate mug cake is the perfect option when you're craving a delicious sweet treat and don't want to wait 45 minutes. _Will it really rise? Doesn't cake need baking powder or baking soda?_ While most cakes require a helpful lift from baking soda or baking powder, in this recipe whisking the egg into the small amount of batter gives it enough puff from the air incorporated into the egg white that the cake still rises. _What if I don't have one of the ingredients? Is this a strict recipe?_ All baking, even when it's done in the microwave, is a more precise than regular cooking because of the chemical reactions involved. However, see the next two questions below for exceptions… _Mini chocolate chips? Do I need them? Must they be mini?_ You can leave out chocolate chips if you don't have any, but using two types of chocolate makes for a richer, more flavorful cake. Mini chocolate chips will suspend most evenly throughout the batter. But if you only have regular sized chips, stir a few into the batter and then sprinkle the rest across the top right before you pop it in the microwave. Some will sink, but not all. And use whatever kind of chips you like! Butterscotch is a satisfying counterpoint to the chocolate, as are white chocolate chips, or try peppermint chips during the holidays. _Do I have to use both brown and white sugar?_ Using these two kinds of sugar gives the cake a more complex sweetness and interesting flavor—and be sure to gently pack the brown sugar into the measuring spoon for maximum deliciousness (and accuracy)! So, for the best mug cake, use both. But if you only have white sugar, that can work too. _Is this safe for kids? Could a child make it?_ While it's always best to have an adult present in the kitchen, this microwave mug cake is an excellent starter recipe for a young cook eager to bake something by her- or himself! No hot oven or flame on the stove makes it a no-worry lesson in following directions, counting, and the wonders of kitchen chemistry. _Can I customize this cake? What if I want to incorporate some mix-ins?_ Go wild! Give a nod to chocolate's heritage— it's indigenous to Latin America and was originally cultivated by the ancient Mayans— by making a Mexican hot chocolate cake: Add 1/4 teaspoon of cinnamon and a dash of cayenne to the dry ingredients. Or make a s’mores cake: Stir 1 tablespoon of mini-marshmallows into the prepared batter just before baking and serve with graham crackers.Food52This “cake” is inspired by my youngest niece, Lucy, who requests French macarons rather than cake every year for her birthday (and has since she was maybe 4 years old). I wanted to design a sliceable cake for her, made out of extra-large macaron shells. Piped 6-inches-wide, these layers get a generous topping of sprinkles before heading into the oven. After baking, they are sandwiched together with an ultra-creamy cake batter-flavored filling with (you guessed it!) more sprinkles. The cake can be eaten immediately after it’s assembled, but I prefer to let it sit in the fridge overnight, which softens the layers of the macaron to make them easy to slice and get a fork through. This way, they’re perfectly soft, chewy, and creamy (not to mention, gluten-free). The same recipe can be used to make two giant macaron shells for a sliceable version of the classic sandwich cookie (see the Variations section below).YummlyThe idea of coconut cake brings to mind layers of fluffy decadence bisected by rich frosting — a mighty confection that takes time and energy. But this recipe is a shortcut to heaven for bakers of all calibers. Ready in less than an hour, this simple coconut cake is full of fruity flavors, unsaturated by the sweetness of frosting. ## A Unique And Simple Cake This cake recipe uses only seven ingredients, none of which is cake mix — so you get your badge for making a cake from scratch, but it's not as difficult as typical cakes. While most cakes use milk to moisten it, this recipe uses orange juice for a citrus accent and margarine instead of butter, making this an excellent dessert for people who are sensitive to dairy. But it's also very versatile in flavor and in method. It's sweet enough to satisfy kids, but not so sweet that adults would turn it down, but it can easily be changed to suit different tastes and dietary restrictions. In a coconut shell: This is the coconut cake recipe to make for an afternoon snack, to stick in a lunchbox, to take to a potluck, serve at a luncheon, or to end a weeknight dinner. ## Using Coconut In Baking _Coconut is absorbent:_ Becuase coconut is so absorbent, you don't need as much all-purpose flour as a regular yellow cake or chocolate cake. This recipe only calls for 8 Tablespoons which doesn't seem like it would be enough, but it's plenty for this cake. _Sweetened vs unsweetened:_ Depending on how much sugar you're looking to use, there may be a significant difference between sweetened and unsweetened. Sweetened coconut contains added sugar, making it moist and sweet with a stronger flavor, while unsweetened coconut is simply dried coconut without any added sugar and has a less intense flavor. _Grated or shredded coconut:_ Made from dried coconut meat, grated or shredded coconut may come in a variety of sizes. It's also available sweetened or unsweetened. _Desiccated coconut:_ Slightly different than shredded coconut, desiccated coconut has most of the moisture removed but still retains the fat. It can be used in the same way as shredded coconut. ## Variations _Make it gluten-free:_ Swap out your regular cake flour or all-purpose flour for coconut flour or another a gluten-free variety like almond flour. There is a caveat: Gluten-free flours behave differently than white flour, so pay attention to the ratios for the flour you choose. Coconut flour is a great option because you'll get a little extra coconut flavor, but it is extremely absorbent. For a cup of white flour, you only need 1/4 cup of coconut flour, so you'd have to adjust the recipe accordingly. _Make it vegan:_ To make this recipe vegan-friendly, use a flax egg in place of the regular egg and coconut oil in place of margarine. The amount of coconut oil would be the same amount of margarine for this recipe. Also, while margarine is a butter substitute made with vegetable oil, some brands do contain traces of animal byproducts. _Add extra flavor:_ While it tastes great all on its own, you can up the flavor by a teaspoon of adding coconut extract, vanilla extract, or almond extract to the batter. Either of the latter options will complement the coconut and orange flavors. _Add toppings:_ Top your cake with powdered sugar, a glaze, or coconut flakes. For a deeper coconut flavor, toast your coconut flakes before sprinkling them on top. _Make a layer cake:_ To make a larger cake, double the recipe and make two separate cakes and frost them. This [coconut buttercream frosting](https://www.yummly.com/recipe/Coconut-Buttercream-Frosting-2012962 "coconut buttercream frosting") uses butter, coconut milk and powdered sugar, but you can trade the butter for coconut oil to make it vegan. _Use freshly squeezed orange juice:_ Feel free to use freshly squeezed orange juice instead of store-bought. Either works great. While a store-bought brand provides convenience, freshly-squeezed can bring the flavor to a new level. Light and fluffy, yet incredibly moist, this coconut cake is an ideal dessert for any season and any occasion.Food52There’s certain, let’s say, obsessive trait that is common to chefs and producers. I prefer to call it passion. It was no surprise that at one point in my career I toyed with the idea of recreating myself as a pastry chef. In my off time I took any pastry and baking class I could get my hands on. I baked wedding cakes for friends as their wedding gift and took it a step further by baking my own wedding cake. What was I thinking? Right, that passion thing. It is no accident that a highlight of co-producing an NPR radio series was sharing recipes with guest Nora Ephron. Although I can cover a skyscraper sized a cake with sugar flowers and lace piping, at the end of the day the best tasting cake is my mother Sally’s pound cake. You know the cake. The ever-satisfying comfort cake and a sure thing for any holiday, housewarming or Shiva . My family calls it Sally’s Pound Cake. Disclosure -it’s not her recipe, but, over time and enough claiming it became Sally’s Pound Cake. At one point it was called Sally’s Golden Feathery Pound Cake but I thought that was taking it too far. The recipe was shared with her by an acquaintance Sis – it didn’t take long before Sis was out of the pound cake picture and it was all Sally’s. It’s so 60’s that Presto flour is an ingredient – Presto can still be found in any grocery store worth it’s salt. It is the little black dress of pound cakes. Simple and elegant on it’s own, but, accessorized with fruit, cream, ice cream or chocolate sauce it is a grand finale for any dinner party. It is the thing that memories are made of when day old and toasted with a slather of butter and good conversation. I mix the batter in her green Pyrex bowl and bake the cake in the same tube pan she used . You should use your Kitchen Aid, but, for me that would be less Zen. After all, it’s a sentimental cake. It has lots of butter and lots of heart.Food52I’ll admit that I’m not a huge fan of pumpkin baked goods, and I definitely don’t get the appeal of a PSL. But these pumpkin bars? I’m pretty wild about them. The recipe is inspired by the pumpkin bars with cream cheese frosting my husband’s late grandma served at family gatherings each fall. We have her recipe on a small, lined recipe card (remember those?) in her meticulous, cursive writing. I’ve always been curious about its origins. My guess is that it came from a women’s magazine, or a community or church cookbook. But to us, they are (and will always be) Grandma Emanuel’s pumpkin bars. I followed her recipe to the letter for years. So did my mom, who immediately asked for the recipe the first time she tried the bars. My mom mentioned one day that she ran out of vegetable oil while making them, so she did half melted butter, half oil and preferred them this way. I followed suit, loving the buttery richness and still-lofty, fluffy crumb from the oil. And then it dawned on me: If melting the butter anyways, why not brown it? And why not sneak it into the frosting too? And while at it, why not use brown sugar versus white in both the bars and the frosting to up the warm, caramelly vibes? The updated version didn’t disappoint. The nuttiness of the brown butter peeks through in every bite, and the rich, swoopy frosting is the perfect, not-too-sweet match. My mom is now making them this way, and even my husband, who holds on tight to traditions, approved. I think Grandma Emanuel would too. A few notes: While we've always called these pumpkin bars, the recipe makes what's essentially a pumpkin sheet cake that you cut into squares. Feel free to sprinkle chopped walnuts or pecans over the frosted bars, a route my mom always takes. The same batter bakes up beautifully as muffins—either standard or mini-sized. And while my family of four has never had any trouble polishing off an entire pan, the frosted bars can be wrapped and frozen with good results.Food52Have you ever wanted to bake your own everyday bread that is easy to bake, healthy and deliecious? Here it is, at least I think so. The only “difficult” part of this recipe is that you need a sourdough starter but if you get one once you only need to feed before making the dough. You can make a sourdough starter by mixing 50grams of whole wheat flour together with 50grams of water in jar and let it sit at room temperature for 2 days with a cloth covering it. On day 3 you take 25grams of that flour mixture and mix it in a new jar with 25 grams of water and the same amount of flour. Repeat that the next two days until the sourdough becomes a bit bubbely and smells a little sour. ( you can always use the old sourdough in cakes or pancakes so you don`t need to toss it). When your sourdough is ready you can mix about 1 tablespoon with 30 grams of whole wheat flour and 45 grams of rye flour and 75 grams of water in a jar and let it sit for one day. That is the sourdough you will use for your bread. (If you already have a sourdough starter you can just use that one and only do the last preparing step)YummlyNot exactly a part of the bikini body diet, this creamy chocolate cheesecake is a decadent treat that should be enjoyed by chocolate lovers every once in a while. Made with a homemade buttery graham cracker crust, it perfectly blends the dreaminess of cream cheese with the richness of melted chocolate. Light and creamy, the cheesecake filling pairs well with the melted chocolate topping. It's a chocolate twist on the classic American dessert, ideal for nearly any gathering. It's elegant enough to enjoy for a special occasion, and yet works just as well for a casual birthday party or baby shower. It's the perfect cheesecake to serve at your holiday party, and works all year round. While it may sound complicated to prepare this recipe, the total time to make this cheesecake isn't actually all that long. You will, however, want to leave time to refrigerate it overnight, or at least five hours. From there you'll need about 35 minutes of cook time. If you want to cut down on prep time, you can use a pre-made crust for your cheesecake, but nothing beats the flavor of this homemade graham cracker crust! ## Variations While this chocolate cheesecake is amazing on its own, here are some ideas for putting a unique spin on the recipe. _Top with fruit:_ Add fresh blueberries, strawberries, or whatever seasonal fruit you have on hand. If the berries aren’t as sweet as you like, toss them in a bowl with a teaspoon of sugar and let sit for 20 minutes until they start to release some of their juices. _Add vanilla:_ For a subtle hint of vanilla to balance the chocolate flavor, add a teaspoon of vanilla extract to your cheesecake batter. _Cookie crust:_ Prepare the crust the same way, and simply swap your favorite cookies or Oreo cookies for graham crackers to double the chocolate while keeping that extra crunch. If you don't have Oreos on hand, try using any type of cookie crumbs for a similar flavor and texture. _Add nuts:_ Chopped pecans, almonds, or walnuts are a wonderful addition to this cheesecake. Simply sprinkle a handful over the top after topping it with the melted chocolate. _Dust with cocoa:_ instead of a chocolate drizzle, add a light dusting of unsweetened cocoa powder to complete the cake. _Add chocolate chips:_ add a bit of texture to your cheesecake by mixing in a cup of semi-sweet chocolate chips or dark chocolate chunks. Add at the very end and avoid over mixing the chocolate. _Add caramel sauce:_ Instead of a chocolate drizzle, try caramel sauce to jazz up this chocolate cheesecake. _Add chocolate curls:_ Decorate your cheesecake with chocolate curls for an elegant spin on this cake recipe. ## Recipe Tips _Allow it to cool in order to prevent cracking:_ if it does crack, you can spread a thin film of sour cream over the top; the chocolate topping should cover it well. _Soften the cream cheese:_ because cold cream cheese won’t blend smoothly, it should be very soft. Leave it out for at least two hours if possible before baking. _Keep eggs and cream at room temperature:_ batters made with cold ingredients don’t come together as smoothly, so leave eggs and cream out as well. _Use a water bath:_ some cheesecake recipes call for a water bath, which is a method that helps your cheesecake bake gently without burning or cracking, and maintain a silky smooth texture. While you don't necessarily need it, feel free to use it in this recipe. To create a water bath, wrap the bottom of the baking pan in aluminum foil to waterproof it, and then place the baking pan into a larger pan that’s been filled partially with hot water. Using a water bath prevents the pan from being exposed to direct heat while it bakes. The gentler heat means the cake bakes slowly, and prevents the cake from cracking or collapsing after you remove it from the oven.People also ask
Can I use all-purpose flour instead of cake flour?
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What is the difference between cake flour and all-purpose flour?
Mar 25, 2024 · While the best practice is to use the flour that is called for in a recipe, it might not always be possible. All-purpose flour can be used in place of cake flour in most recipes that specify cake flour, but there will be a difference in the final product.
- Bridget Shirvell
Jan 18, 2023 · Yes, you can. You’ll wind up with a similar cake, just with a slight difference in texture and crumb. Both flours perform the same in recipes — they’ll mix into identical batters — but the final results will differ to a small degree.
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Use cake flour for lighter, fluffier cakes and baked goods. If you want your baked treats to have an airier structure and less-dense consistency, substitute the all-purpose flour for cake flour in a recipe. It has a lower protein content than traditional all-purpose flour, which helps it create a fluffy treat.[1] X Research source If you’re baking bread, stick with all-purpose flour or ...Swap 1 cup and 2 tbsp (128 grams) of cake flour for each cup (128 grams) of all-purpose flour. Because all-purpose flour is denser than cake flour, you have to use a little extra cake flour to make up the total volume called for in the recipe.[2] X Research source You could try remembering this equivalency with a little rhyme like, “For an extra-fluffy cake, add 2 tablespoons to the bake!”Spoon cake flour into a measuring cup until it’s full and slightly mounded. If you were to dip the measuring cup directly into the container of cake flour to scoop it out, it would get packed down and you’d end up using too much flour in your recipe. Instead, use a big spoon to transfer the flour from the container into the measuring cup. Stop once there is a small mound of flour rising ...Level the flour in the measuring cup with the back of a butter knife. Take a clean knife and run the straight back of it along the rim of the measuring cup. Push the excess flour back into its container so it doesn’t go to waste.[4] X Research source If there is excess flour sticking to the outside of the measuring cup, try tapping the knife against the container to knock it off.Repeat the measuring and leveling steps for the tablespoons of cake flour. For the tablespoons, you can either scoop flour into them or just use them directly in the container of cake flour. Use the back of your butter knife to level them off before adding them to your recipe.[5] X Research sourceYou’ll find cake flour in the baking aisle of your local grocery store. If you can’t find it in the store, check online to see if you can have it shipped directly to you.[15] X Research source Thanks Helpful 0 Not Helpful 0Store cake flour in a cool, dry place in an airtight container. It’ll have the best taste and quality if you use it within 10-12 months.[16] X Research source Thanks Helpful 0 Not Helpful 0Cake flour isn’t a gluten-free flour, even though it has a lower gluten content than all-purpose flour; if you have a gluten allergy, you’ll want to buy a special gluten-free product.[17] X Research source Thanks Helpful 0 Not Helpful 0Discard any flour that has developed a rancid smell or that has attracted bugs.[18] X Research source Thanks Helpful 0 Not Helpful 0- 51.8K
Nov 20, 2023 · You can also use cake flour to bring a more tender crumb to other sweets, like Chocolate Crinkle Cookies. If a recipe doesn't specify a certain type of flour, it's generally advisable to use all-purpose flour. All-purpose flour can be used for breads, muffins, cakes, and more.
Oct 25, 2023 · You can substitute all-purpose flour for cake flour, and your cake will be just fine. Your cake batter may look the same as one made with cake flour. But the difference emerges after baking.
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May 1, 2007 · The answer to the question is yes, but the substitution is not one-to-one. The general rules of substitution are: 1 cup of cake flour is equivalent to 1 cup of all purpose flour minus 2 tablespoons (1 cup – 2 tbsp) 1 cup of all purpose flour is equivalent to 1 cup of cake flour plus 2 tablespoons (1 cup + 2 tbsp)
Jun 7, 2021 · Cake Flour vs. All-Purpose Flour: Learn the Key Differences. Written by MasterClass. Last updated: Jun 7, 2021 • 2 min read. There are dozens of types of flours available for various baking needs.
