If I am measuring a dry ingredient like flour, I use a one-cup measuring cup, scoop up a mound of flour and then scrape it level with a knife. Seems to work for me. I do the same thing with teaspoon, tablespoon, etc. Measuring it mounding on the spoon and then scrape it level.
The cake books I've read, recommend setting your measuring cup on your counter, then putting spoonfuls of flour till it mounds, then level it with a knife. Making sure not to compact it to much. I've started doing this and I have much better luck, cakes not quite as heavy as they used to be.
I scoop, have heard it's best to weigh on a kitchen scale, but I also leave about 1/2 to 3/4 of a cup out of the recipe for rolling, and I never use it all. I find that the NFSC recipe has too much flour for me, but otherwise it's a great recipe.
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