New Posts  All Forums:Forum Nav:

for you expert out there

post #1 of 12
10/17/07 at 1:36am
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:
Reply
post #2 of 12
10/17/07 at 2:15am

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
Reply
post #3 of 12
10/18/07 at 9:02am
If they have eggs, you can do a souffle. All you need to leaven that is egg whites.
Reply
post #4 of 12
10/18/07 at 3:46pm
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.
Reply
post #5 of 12
10/18/07 at 4:49pm

Post the recipe

Sounds like a heavy cupcake to begin with.
Reply
post #6 of 12
10/19/07 at 10:10am

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
Reply
post #7 of 12
10/19/07 at 2:02pm
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?
Reply
post #8 of 12
10/24/07 at 7:23am
Thread Starter 
:p because in shanghai hard to find chemical leveners but i'm still trying. thxs for your suggestion by the way.
Reply
post #9 of 12
10/24/07 at 7:24am
Thread Starter 
how if there's no buttermilk, how i can subtitude the buttermilk???
thxs for your suggestion . i will try it
Reply
post #10 of 12
10/24/07 at 4:00pm
Think "Passover recipes". People who observe that holiday use no wheat flour or any leavening.
Reply
post #11 of 12
10/24/07 at 4:18pm
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.
Reply
post #12 of 12
11/1/07 at 9:18am
Thread Starter 
thxs i will try it
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries and Baking General