Seeking Help Understanding Cake Formulas
Baking By musicexplosion Updated 18 Apr 2018 , 12:50pm by SandraSmiley
I'd like to learn about the science of baking, so that I can craft my own recipes and distinguish between recipes that work/don't work, as well as use substitutions more confidently, but I've had trouble finding much information on the subject beyond this:
Other websites have had similar instructions. But take, for example, this wonderful recipe for banana bread: https://www.ricardocuisine.com/en/recipes/6085-ultra-moist-banana-bread ... I've made it many times so I know it works even though it definitely contradicts the formula. The formula also doesn't account for things like sour cream (which you can substitute in place of coconut milk/lime juice... does it count as a liquid like the coconut milk would have?), bananas (again, solid/liquid? acid? moisturizer?)
Ex. According to the formula, the weight of eggs should equal the weight of fat. 1 egg weighs approx 56 grams whereas 1/2 cup butter weighs approximately 113 grams... so they are nowhere near equal, but this recipe still works.
I was wondering if you kind folks might have some insight into this.
P.S. Also, how is cocoa accounted for in a cake formula?
well for one thing you're comparing a bread to cake formula -- so that's a no go --
Check out Baker's Percentage. All ingredients are converted into percentages, based on the flour always being 100%. If your recipe calls for 2 cups of flour and 1 cup of sugar, for example, the flour would be 100% and the sugar would be 50%. Convert your tried-and-true recipes first, then you can look at a new recipe and be able to tell if it will work.
Just for the record, I am a Hillbilly from the southern USA and I LOVE Victoria Sponge!
It is probably slightly dryer, louglou, certainly more so than a cake mix. I grew up eating scratch cakes only, so it is much closer to my idea of a great cake. In the US, we do not typically use additional leavening with self-rising (raising, in the UK) flour and I like the extra lift it adds. We have nothing similar with the fresh cream and jam filling, so much lighter than buttercream. I was given the recipe by a dear friend who lives in the UK and my husband and I both fell in love with it. To me, it is almost like a great, bit strawberry shortcake!
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