Found A Recipe...don't Understand One Ingredient
Decorating By rocketmom1985 Updated 7 May 2009 , 6:11am by lilthorner
I was jumping around the net tonight, guess I was bored 
and I shoulda baked....but came across this recipe on foodtv...
Vanilla Buttercake
http://www.foodnetwork.com/recipes/vanilla-butter-cake-and-swiss-buttercream-recipe/index.html
The intro says it is from Last Cake standing and is a recipe by Courtney Clark.
It calls for "baking flour".
So...ok, what is baking flour? 
Cake flour? It only calls for 3 teaspoons (hey, isn't that a tablespoon...why are they trying to confuse me for heaven's sake...I is a simple person here. Why not just say one tablespoon? Why measure three times when I can measure only once 
)
I bet that it is a typo and should be powder or soda. There is not any listed and I googled Baking Flour and there really isn't anything called that.
My guess would be baking powder. It's possible that she told someone the recipe (maybe over the phone) and the person heard baking flour instead of baking powder. It looks like a pretty good recipe though.
HTH
Michele
baking powder. it wouldn't (or rather shouldn't) be baking soda, there is nothing to provide the acid (such as sour cream, buttermilk)
Baker's flour refers to cake flour which is very low gluten, still yet in other areas it is refered to as clear flour, and other areas bread flour. That is probably why as professional bakers in the US we do not use the term baker's flour. It is about as specific as saying wheat flour.
Just did a grueling 3 years in Pastry Arts and boy oh boy do they drill that in your head
My guess would have been baking powder too based on the small amount needed however it is still more than most recipes I have that call for baking powder.
Baking flour is odd but did anyone check out the recipe for the Swiss butter cream below? 24 egg whites, 6 cups of sugar and 14 cups of butter for a standard cake recipe that serves 6-8? That sounds like a lot but I don't make swiss buttercream so maybe that's normal? lol
i can see about the baking flour being cake flour, but the absence of a leavening agent is what lead me to believe that it would be baking powder. I do realize it's a butter cake, and now that I look at it, it seems like quite a bit of yolks for that amount of flour..
I personally would email courtney and ask if the recpe is accurate and what baking flour is
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