Label
All
0
Clear all filters

Balancing Fat-Type or Shortened Cakes

Appears in
Professional Baking

By Wayne Gisslen

Published 2008

  • About

A normal starting point in discussing cake balancing is old-fashioned pound cake. This cake is made of flour, sugar, butter, and eggs in equal parts. As bakers experimented with this basic recipe over the years, they reduced the quantities of sugar, fat, and eggs, and compensated by adding milk. This is the origin of the modern butter cake.

The general rules for balancing creaming-method cakes made with butter or regular shortening are as follows (all ingredient quantities are, of course, by weight):

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title