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Ingredients for Cakes

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
For all cakes, success depends on following a recipe precisely. Ingredients should be measured accurately and instructions followed to the letter. Doubling or reducing quantities of a batter is risky and results are not always reliable, particularly if the cake is made with whisked eggs. Do not substitute, for example, whole wheat flour for all-purpose flour or corn syrup for honey. When following a recipe never substitute one fat for another.

Eggs Most recipes assume an egg weighs 2 oz/60 g, graded in France by weight, in the United States as “large”, and in Britain as size 3. Eggs should be at room temperature before mixing. See also Milk, Cheese and Eggs.

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