Archive | Martha White RSS feed for this section

Baking Tips

11 Jan


The type of flour used in a recipe affects the taste nd texture. Below is a list of what you need to know to bake perfect cakes.

All-purpose–A blend of hard and soft wheat; used for all baking

Cake flour–Milled from soft wheat, and has a lower protein content, it gives cakes a tender, fine-grained texture. If using cake flour in place of all-purpose flour; reduce cake flour by 2 tablespoons for every cup of all-purpose flour.

Southern flours: Soft wheat, such as White Lily and soft wheat blends such as Martha White, used for biscuit making, cakes, quick breads and pie crust.

Baking Problems Answered:

Cake is dense and heavy–Too much flour was added, Pans too small, Oven temperature too low. Egg whites were over beaten

Top of cake is cracked or domed–Removed from pan too soon, Too much baking powder, or baking soda was added, Too many eggs or too much liquid was added, Not enough sugar was incorporated. Pan was too close to top heating element.

Cake collapses or sinks in middle–Removed from oven too soon, Oven temperature too hot, Opened oven door before cake structure was set, Adding too much sugar, baking powder, baking soda.


%d bloggers like this: