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Baking Magic Tips: Test for Doneness Part 6 of 16

Mar 24, 2010 | From the kitchen of Rose

Here are two easy ways to tell when your cake is fully baked:

Rose in reply to comment from Jeanie Goddard
04/11/2010 05:08 PM

jeanie, the weight is correct for the flour. it depends on the type of flour and how it is measured.

i was trying to be as true to the original recipe as possible. this is a different style of brownie and not to everyone's taste. you could try cutting the flour. my brownies don't have nearly as much sugar. in fact, my very favorite brownies are the ones in heavenly cakes--the fudgy pudgy so do try them.

Jeanie Goddard
04/10/2010 11:18 PM

Dear Rose---I love your new cookbook Heavenly Cakes, and I have enjoyed the Passion for Chocolate book as well. My question is about the brownie recipe in the Passion for Chocolate book, a translation of Bernachon, the famous Lyon chocolate guy. When I made the brownies, I added 1 and 1/4 cups of flour called for even though I was sure the amount was way too much. I baked them for 18 minutes instead of 30 (as in the recipe), and they were dry and depressing. When I checked the recipe again, I noticed that you call for 5 ounces of flour which is 1 cup on my scale. 1 cup still seems like too much. The brownies have a lovely flavor, so I would love to know if the flour amount is a misprint. Many thanks for your attention to this question.

Rose in reply to comment from Beka
04/10/2010 11:14 AM

beka,generally speaking, bleaching compromises the protein in the flour so unbleached flour gives a better rise. you'll need to try the basic loaf with both flours available to you to see the difference. you may even opt to use part bleached and part unbleached. of you add more than the small amount of whole wheat flour i use in the recipes in my book you will need either to use a very high protein unbleached flour or to add vital wheat gluten or you will get a very compact bread. the only answer is experimentation with the flour available to you.

Veronica Paz
04/10/2010 02:03 AM

Thank you so much for the tips! I will be baking some more cakes that´s for sure, I just love it!!!
your book is great!!
Veronica

Beka in reply to comment from Rose Levy Beranbaum
04/09/2010 10:46 PM

Dear Mrs. Beranbaum,

I would like to ask a question on flour. In the bread bible you constantly refer to using unbleached all-purpose for bread. Is there any alternative? The only unbleached allpurpose flours (imported or organic) here are four times the times of bleached high protein and almost ten times the price of bleached all purpose. Are the differences in using these flours very miniscule? Will the recipe still work if I use a different flour, or add whole wheat? Is the high price difference worth the improvements on the taste?

Thanks! (Would it be better if I posted this on the forum?)

Rose in reply to comment from Veronica Paz
04/09/2010 11:57 AM

veronica, it is important the the all-purpose flour be bleached.

there is a lot of information about flour if yo do a search on this blog and also in the recent posting "the power of flour." also there are many bloggers from south america so be sure to check the forums as well.

Beka in reply to comment from Veronica Paz
04/08/2010 10:57 PM

Hey Veronica,

I also cannot find cake flour where I live, but I substitute 2 tablespoons of cornflour and 3/4 cup All purpose for every cup of cake flour. I hope this helps :)

Veronica Paz
04/08/2010 08:29 PM

Hi Mrs. Beranbaum. Im from Ecuador, S.America. I justo bought you incredible book heavenly cakes thru amazon. I love it and have already made a few cakes! they are great. I just want to know, i can only find all purpose flour, not wondra or cake flour, is it ok to use just the all purpose flour? also there are s few things in a specific brand you ask for, can i used just the same thing but a brand i can find here?
I will continue making these wonderful cakes! thank you so much
Veronica

Ari in reply to comment from Rose Levy Beranbaum
04/08/2010 04:35 AM

That sounds fantastic! With all the variety of whipping cream here I am sure that this is definitely going to work as an excellent subsitute. Thank you

mari goldberg
04/06/2010 07:18 PM

do you or anyone ever use the powered egg whites in place of fresh egg whites???

Rose in reply to comment from Ari
04/05/2010 05:46 PM

actually just remembered the recipe for enriching whiping cream is in the cake bible on page 254. 8 oz. cream to 2 ounces butter. melt 1/4 cup of the cream with butter. allow it to cool. and beat it into the softly whipped cream. you could experiment with different amounts of butter depending on the butterfat of your whipping cream. this could be your answer.

Ari in reply to comment from Rose Levy Beranbaum
04/05/2010 05:27 PM

I know it is a very sad situation. I as really quite shocked to find in the shops about 20 different types of whipping cream but no heavy cream. I love your website and recently added to my collection your Heavenly Cookbook. It is a true delight. I of course want to make a few of the recipes which require heavy cream. I wondered how much butter to cream is recommended? I have never made it myself and want to amke sure I get teh ratio right. Thank you.

Rose in reply to comment from Ari
04/05/2010 04:20 PM

a cow!
just kidding. this is really sad so i have to make a joke. there really is no substitute for heavy cream except making your own by reintroducing the butter into the milk. kenwood mixer used to make an attachment for this and they may still.

Ari
04/05/2010 03:47 PM

I can't get a hold of heavy cream here in the Netherlands what can I use as a substitute?

Beka
04/01/2010 10:33 PM

Thanks so much for these useful tips, Mrs. Beranbaum!

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Welcome to Real Baking with Rose, the personal blog of author Rose Levy Beranbaum.

Spend A Moment with Rose, in this video portrait by Ben Fink.

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Baking Magic Tips: Test for Doneness Part 6 of 16