Cake Turn Out Terrible!! Is It Me Or The Flour?
Baking By sweet-mimi1 Updated 20 Mar 2016 , 11:13pm by sweet-mimi1
Hello all! I'm new to this, I hope someone can help me and give me some good advice... I wanted to start baking cakes just for the family.. I went out to the store and seen a 50lb bag of cake flour I did a research on and never found any reviews on it and I still made the purchase. after purchasing the cake flour I tried the simple ingredients and baked the cake... Then cake came out super white / hard as a rock ... Didn't give up that easy, I tried something else with the cake flour and it came out the same way again. now I am starting to think that it's the flour not me. What am I doing wrong?? I'm so stressed out with the result.[postimage id="3228" thumb="900"]
I've never heard of hi ratio flour, only hi ratio shortening. If hi-ratio means it's milled extra fine how you measured will make all the difference in how your recipe came out. According to King Arthur and many others you need to stir and fluff the flour and then spoon gently into the measuring cup and then level. Some sift after that too. If you just scoop and level you may have compacted too much flour into the cup.
Thank you for your comment. Same here I never heard of it either. I just wanted to try something to make a good cake. I measured everything accurately and also sifted. I wonder which flours are there that will for sure work
I'm not sure where you are from but Swan's Down cake flour is great. I use it for almost all my recipes.
Hello from France, I'm in the states for now. Thank you for your comment. 
I seen that when I was doing some research. I actually have some in my storage that I've purchased 2 weeks ago. I've never used swans brand before. Hopefully it comes out great. I wonder if the swans that's in the small box the same as the swans in the 50lb bag
Hello, Thank you for your comment. I would not have known that because when I automatically see two different kinds of packaging I think it's maybe different.
In Australia Hi Ratio flour can also be known as Sponge flour. We don't have that brand but I use Hi Ratio for lighter cakes like sponge cakes and you have to add either baking powder, bicarb soda or both and sieve it to aerate it. As it is finely ground it creates a finer crumb. I also use self raising flour or plain flour for heavier cakes like carrot cake etc. So maybe the recipe you are using is not appropriate for Hi Ratio flour.
Joe Pastry gives a good description…
http://joepastry.com/2009/high-ratio-flour/
You can't use "regular" recipes when using hi ratio flour…. You have to use specific recipes using the flour. They will have more liquid and usually more leavener.
Here is a recipe using hi ratio flour http://joepastry.com/2013/high-ratio-yellow-cake-recipe/
I like Joe… he really goes into the science of baking. Hopefully this helps!
Hello, Thank you for your comments @810whitechoc & @kramersl ! Thank you so much for the great information you guys are sharing with me. So nice I'm taking lots of notes. My ingredients we're simple didn't even add much the first round.. Sifted flour then added just milk..eggs.. baked.. then it turned out super white/ hard as a rock.
Great Help! I'm learning. Thank you both again
Hello @leah_s , Thank You for your comment. I am new to this kind of flour. Never used high ratio. I would not know 100% if it was my recipe or the high ratio flour until I find a recipe I can try... If it comes out way different... the problem would be me...If it comes out the same I would say bye-bye to high ratio flour.
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