Question About Receipe Amounts

Baking By Boo21 Updated 8 Aug 2011 , 1:15pm by Boo21

Boo21 Posted 3 Aug 2011 , 3:22pm
post #1 of 7

Another question, hopefully not a stupid one. As I'm in UK, I work in kg, g, ml or lbs & oz but what is a cup? I've found this in American recipes but am unsure of how to convert it to UK measurements.

Really hope someone can help & forgive me if I'm being daft.

Thanks for reading.

xx

6 replies
Moovaughan Posted 3 Aug 2011 , 3:37pm
post #2 of 7

An American 1 cup is 8 ounces... I went to a conversion chart and it said 1 cup is equal to .24 liters. I hope this helps.

Boo21 Posted 3 Aug 2011 , 3:44pm
post #3 of 7

Oooh, yes it does, loads.

Thanks ever so

FromScratchSF Posted 3 Aug 2011 , 3:46pm
post #4 of 7

Not a stupid question - 'cups' is a stupid measurement. It's a simplistic way of measuring dry ingredients by volume not weight. It gets tricky because by volume, things weigh different, for example a cup of flour weighs less then a cup of sugar. Here's a pretty accurate chart that converts to oz and grams.

http://www.sweetnapa.com/volume-to-weight-ingredient-conversion

It even has the break down of self raising flour which if you do a little math might be helpful so you can convert your US recipe to a more UK friendly using your SR flour (since I've heard cake flour by itself is hard to find).

Good luck!

FromScratchSF Posted 3 Aug 2011 , 3:50pm
post #5 of 7
Quote:
Originally Posted by Moovaughan

An American 1 cup is 8 ounces... I went to a conversion chart and it said 1 cup is equal to .24 liters. I hope this helps.




This is for liquids - fluid ounces, not dry. Fluid ounces is a liquid volume measurement which is also stupid because 8 fluid ounces of oil (or 1 cup) has a different volume then if you weighed 8 ounces of oil. Oil is more dense and weighs more then water. Make sense?

Edited to say: The best US>UK way of conversion is using grams versus our stupid way of doing stuff.

Jen

auzzi Posted 5 Aug 2011 , 7:29am
post #6 of 7

1. cake flour = sponge flour
eg Carr's Flour Mills[Cumbria] Sponge flour
Sainsbury's Taste The Difference Extra Fine Sponge Flour
McDougalls Supreme Sponge flour*
* contains small amount of leavening

2. The proportions of leavener to flour to make self raising flour varies from country to country.
Try this one:
UK Homemade S/R Flour [Ainsley Harriott]
450g/1lb plain flour
½ tsp baking powder plus ¼ tsp bicarbonate of soda OR
2 ts baking powder
a pinch of salt

3. If you are going to use a conversion site: use a UK one -

http://www.recipes4us.co.uk/us_cups_to_weight.htm
http://www.hintsandthings.com/kitchen/weights.htm
http://www.hintsandthings.com/kitchen/liquid.htm

Boo21 Posted 8 Aug 2011 , 1:15pm
post #7 of 7

Thanks everyone for your replies.
x

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