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A Reminder about Flour and Nut Meal

Appears in
German Heritage Baking: Volume 1

By Heidrun Metzler

Published 2024

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For sponge cake-based torte recipes, use a scant measure on the flour since it is easy to end up with too much flour. To get the scant measure, dip out a cup of flour and then shake off some of the flour so the cup measures somewhere between three-fourths full and full to the rim. Before getting started with sponge cake-based torte recipes, please read “Four Crucial Variables in Baking” starting, with special attention to “How to Measure Flour” and “Guidelines to Adjust Flour Amounts”.

With sponge cake batters, if the flour or nut meal brand is more moisture absorbent or if working in a dry climate, start with a little less flour or nut meal than called for in the recipe. Sprinkling more flour or nut meal is always an option, but neither can be removed once added. Sponge cake batter should have a consistency like thick pancake batter. When scooped with a spoon and dropped onto a plate, the batter should flatten and spread slightly rather than stand like a dollop. If the batter maintains a dollop shape, it is too thick, and the cake will bake dry. Take note of how the batter looks before it goes into the oven and how it bakes up. Doing so will help with adjusting the flour or nut meal the next time, if need be.

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