best flour for cakes
| # | Post |
|---|---|
| 1 | What makes a cake moist? I'm working on my best cake by experimenting and tweaking. Never found a banana cake like the ones I had 20 yrs ago. artangel - 2019-03-28 14:29:00 |
| 2 | Don't skimp on the butter and don't overcook. davidt4 - 2019-03-28 15:18:00 |
| 3 | Liquids. lythande1 - 2019-03-28 15:35:00 |
| 4 | The question header was "flour", but that's not the most important factor in making a cake moist, as others have already said. But regarding flour for cakes - use either SR (self raising) flour, or plain flour with raising agents of your choice. HG (high grade) flour is probably best used for breads and other yeast-based bakery goods (though can be used if no other). Gluten-free flours each have their own specific issues, and one either follows a recipe, or experiments with standard recipes. autumnwinds - 2019-03-28 15:43:00 |
| 5 | artangel wrote: Probably more than 20 years ago now we only had one choice of flour. It didn't even come with the handle "all purpose". However, despite that lack, I baked everything with it and everything came out perfectly. Now I spend at least 10mins before any baking event going through my instruction book to ensure I am using the right flour for the job. It is so annoying that recipes do not bother to specify which type of flour to use. buzzy110 - 2019-03-28 16:34:00 |
| 6 | buzzy110 wrote: I so agree with you! I remember the old farmhouse kitchen, with the "new" innovation - pull-down bins for the flour, which came in big sacks of a coarse whitish material, usually made into underwear or shirts, after the logo was washed out! And flour sifters were an absolute necessity - not just to "fluff up" the flour, but to remove the "visitors" (weevils) that often came with the sack.... Edited by autumnwinds at 4:39 pm, Thu 28 Mar autumnwinds - 2019-03-28 16:38:00 |
| 7 | So now that we are discussing the best flour to use, I am still at a loss to decide which flour is best for scones when not using self-raising flour which I never, never, never use because it makes everything taste blurrgh. buzzy110 - 2019-03-28 16:53:00 |
| 8 | I use High Grade for everything and I haven't had a failure yet. Personally I don't think it really matters. cgvl - 2019-03-28 17:02:00 |
| 9 | As I understand it, HG (high grade) has more gluten than plain flour.... but it appears it's the protein content, which may also still be the gluten part. Certainly, I wouldn't make bread or yeast products without using HG flour This is one site's comment: https://www.bakeinfo.co.nz/School-Zone/Baking-Basics/Flour-T autumnwinds - 2019-03-28 17:36:00 |
| 10 | There is no best flour for cakes, but there are best recipes. Trial and error really. rainrain1 - 2019-03-28 18:46:00 |
| 11 | Thanks all for your comments. I used high grade on my first 2 trials and was ok but not ideal. Using a benchtop oven az that's all I have. Did my own research and found cake flour has 7-9% protein. Plain flour has approx 10%. To make cake flour is 2 tsp of corn starch to one cup flour. Will be trialling different sugars as well. Trial one was 200g raw sugar - too sweet. Trial 2 I reduced by 15% to 170g. Turned out a bit dry but it could've been from overcooming. Will use castor sugar today. Anyone try using yolks only? artangel - 2019-03-29 03:42:00 |
