Cake baking question?!
Answers: i have bought whole wheat flour for baking a cake but now I am confused that I should have bought all porpose flour. but I have to make today what can I do ? do you made before a cake with whole wheat floue? Please I need help I have to make a cake to day.
Whole wheat flour does change the flavor/texture of cakes, but you can use it as a substitute.
Here are a couple of recipes that call for ww flour:
Cele's Old-Fashioned Pear Cake1/2 cup unsalted butter, at room temperature, plus 2 tablespoons melted
All-purpose flour for dustin
1 cup whole-wheat pastry flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon sea salt
1 cup sugar
2 eggs
6 firm but ripe small pears such as Seckel, cored and cut lengthwise into quarters
Preheat the oven to 350 F.
Brush a 9-inch round springform pan with the 2 tablespoons melted butter, and dust the pan with a thin, even layer of flour, tapping out the excess. Set aside.
Whisk together the whole-wheat pastry flour, cinnamon, baking powder, and salt in a bowl. Set aside.
Using an electric mixer, beat together the 1/2 cup butter and the sugar on high speed until pale, light, and fluffy. Scrape down the sides of the bowl, add the eggs, and beat again until well combined. Using a rubber spatula, fold in the dry ingredients just until combined. Transfer the batter to the prepared pan and neatly arrange the peat quarters on top, skin side up. Bake for about 1 hour, or until the top is nicely browned and a toothpick inserted into the middle comes out clean. Let the cake cool for 10 to 15 minutes before removing it from the pan.
Note: to prepare the original version with the Italian prune plums, use 12 plums, pitted and halved, in place of the pears.
Serves 10.
http://www.101cookbooks.com/archives/000...
Moosewood Fudge BrowniesHeidi notes: I used 71% Valrhona chocolate. White whole wheat flour works great if you would like to substitute. I also added espresso powder, half of a large ripe banana, and about a cup of toasted walnuts (per Mollie's suggestions at the tail end of the recipe). I topped them with a sprinkling of walnuts before going in the oven as well.
Let soften: 1/2 lb. butter (don't melt it)
Melt: 5 oz. bittersweet chocolate. Let cool.
Cream the butter with 1 3/4 cups (packed) light brown sugar and 5 eggs. Add 1 1/2 tsp. pure vanilla extract. Beat in the melted, cooled chocolate and 1 cup flour.
Spread into a buttered 9x13" baking pan. Bake 20-30 minutes (hs note: mine took 30) at 350 degrees.
Optional: chopped nuts, or 1 tablespoon instant coffee, or 1 teaspoon grated fresh orange or lemon rind, or 1/2 teaspoon allspice or cinnamon, or a mashed over-ripe banana, or none of the above.
Yet another option: instead of uniformly blending in the chocolate, you can marble it. Add chocolate last, after the flour is completely blended in and only partially blend in the chocolate. It looks real nice.
http://www.101cookbooks.com/archives/001...
I hope this helps!
Other online recipe sources include:
www.cooks.com
www.allrecipes.com
www.gourmet.com
http://www.recipezaar.com/
Go ahead and use it. I've never used it for cake, but I've used it for sweet breads and muffins. It will give your cake a different texture (a little like oatmeal), but it should be fine. If you have any AP flour, use some and finish with the whole wheat. Otherwise, go for it. Just keep an eye on it so it doesn't overcook and get too dry.
It should be fine, although you may need a bit of extra liquid to get the right consistency. It will taste more solid than regular flour, but is much healthier!
Whole-wheat flour usually can be substituted for part or all of the all-purpose flour in most recipes. If a recipe calls for two cups flour, try one cup all-purpose and one cup whole-wheat. When completely substituting whole-wheat for white, use 7/8 cup whole-wheat for one cup of white flour.
Country Carrot Cake
Make it with either:
NUNWEILER'S Organic Whole Grain All Purpose & Pastry Flour or
NUNWEILER'S 100% Organic Whole Wheat Flour - a rich full flavoured taste treat!
1 cup/250mL - Raisins
2 ? cups/625mL* - NUNWEILER'S Organic Whole Grain All Purpose & Pastry Flour
1 tsp/5mL - Baking Powder
1 tsp/5mL - Baking Soda
2 tsp/10mL - Cinnamon
? tsp/2mL - Salt
3 Eggs
1 cup/250mL - Packed Brown Sugar
? cup/125mL - Olive Oil
1 14oz/398mL Tin - Crushed Pineapple with Juice
1 tsp/5mL - Vanilla
1 cup/250mL - Chopped Walnuts
2 cups/500mL - Grated Carrots (4-5 medium)
* * Can substitute 2 cups (500mL) NUNWEILER'S 100% Organic Whole Wheat Flour
Preheat oven to 350'F (180C). Grease 13 x 9" (34 x 22cm) pan. Place raisins in small bowl and cover with hot water; let sit.
Spoon flour into measuring cup, level off and place in large mixing bowl. Add baking powder, baking soda, cinnamon and salt. Stir to combine well. In separate bowl beat eggs well. Add brown sugar and oil, beating after each addition. Drain raisins well and add with pineapple to egg mixture. Stir in vanilla. Add chopped walnuts and grated carrots to flour mixture. Mix until carrots are well coated with flour. Add liquid ingredients and stir only to combine.
Pour into greased pan. Bake for 50 min. or until cake tests done. Cool for 10 min. Remove from pan if desired. Cool completely. Frost with Cream Cheese or Creamy Honey Frosting.
Source(s):
http://www.recipezaar.com/library/getent...