Has anyone done volume to weight conversion for the flour in the Basic Yellow Cake recipe posted on the ChefTalk site from BettyR ("FINALLY!!!!!! That perfect homemade yellow cake"), and successfully tested it?
For many years now I have used weight measurement when I bake, but am a bit confounded still when recipes provide only volume measurements, particularly with no guidance from the author on how the flour was measured. In the case of this recipe, I don't know how the "2 1/4 cups all-purpose flour (do not sift the flour)" would have been measured, apart from not sifting: sprinkle and sweep? spoon and sweep? dip and sweep?
These different methods in my own hands have given me a range of about 4.25 to 4.75 ounces per cup. I do want to try the recipe, but hoping for some guidance first.