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for you expert out there

post #1 of 12
Thread Starter 
:smiles:, hello i got a difficult question, how to make a cake ( cup cake ) without a baking powder or baking soda. unfortunatly in the ingredients that they have only cake flour, sugar, french butter, milk, a lot of yogurt and nuts, brown sugar, spices, and honey. can any one help me. please and thxs :chef:
post #2 of 12

choc cake

175 g (6 oz)margarine (shortening)175 g (6 oz)caster sugar3 mediumeggs175 g (6 oz) Self Raising Flour (Cake Flour)


Mix marg and sugar till it looks creamy
add eggs one at a time each time adding a tablespoon of flour
then the rest of the flour

place in cup cake cases
bake at Gas 4 350 F or 180C


Good luck these work every time for me
try adding some cocoa how ever much you add subtract that amount of flour for example 1 tablespoon

Water icing looks good on top

Enjoy
post #3 of 12
If they have eggs, you can do a souffle. All you need to leaven that is egg whites.
post #4 of 12
Self-rising flour is not cake flour (unless you live in Australia), and it is also difficult to find it in Shanghai (where this person is from).

You could make cheesecake cupcakes, or a cold, dense chocolate cake, more like a flourless, but good chocolate is hard to find there, too.

I would say, go with a cheesecake cupcake with lime zest in the batter or something. I don't know if a souffle would hold up very well as a cupcake, but it's a good option for dessert if you are serving it in your house.

I guess I'm not an expert, alls I got are these 2 cents over here.
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post #5 of 12

Post the recipe

Sounds like a heavy cupcake to begin with.
bake first, ask questions later.
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bake first, ask questions later.
Oooh food, my favorite!


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post #6 of 12

agreed

the soufflee method will get u where u want if u really need to exclude those ingredients. also substitue buttermilk for the milk and that will add some more rise. but sperate the eggs in teh recipe and make a meriengue with the whites with a small portion of the sugar in the recipe. don't over whip (stiff peaks are not good) why? then u try to fold them in and they break down thus losing the air you have captured. soft peaks right when they just start to hold. fold in lightly to the base recipe

PS: i do think buttermilk will also help a lot and taste good taboot
post #7 of 12
Just look for recipes for Genoise (or French butter cake). This method requires that you separate the eggs and whip them each. Then combine together again. That is where the loft comes from.

Just curious why no chemical leveners?
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post #8 of 12
Thread Starter 
:p because in shanghai hard to find chemical leveners but i'm still trying. thxs for your suggestion by the way.
post #9 of 12
Thread Starter 
how if there's no buttermilk, how i can subtitude the buttermilk???
thxs for your suggestion . i will try it
post #10 of 12
Think "Passover recipes". People who observe that holiday use no wheat flour or any leavening.
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post #11 of 12
add vinegar or lemon to the milk and you get butter milk.
Ratio is 1 cup milk and 1 tablespoon vinegar or lemon.

It works. I have used several times.
post #12 of 12
Thread Starter 
thxs i will try it
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