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Structural isses with downy yellow butter cake
Posted: 08 August 2013 12:24 PM   [ Ignore ]   [ # 16 ]
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Julie: Okay, I will try one with 15% starch and less baking powder. And I will keep a better eye on the cake near the end of the baking time. Too bad both types of American flours are bleached. I will try other stores with American products. Maybe some of them do have bleached flour.

Freshkid: In the Netherlands we can get fine sugar and in Belgium I found ultrafine sugar. The latter is actually meant for decorating and cold recipes. Here is a (crude) translation of the information about the Belgian sugar:
http://www.microsofttranslator.com/bv.aspx?from=&to=en&a=http://www.tiensesuiker.com/static/nl/producten/strooien/ultrafijne-korrel-suiker.aspx

I think putting this sugar in a food processor would not make a difference.

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Regards, Johan

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Posted: 13 August 2013 04:01 AM   [ Ignore ]   [ # 17 ]
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No more baking yet (hopefully tonight), but I decided to get the pastry book of Christophe Felder:
http://www.amazon.com/Patisserie-Mastering-Fundamentals-French-Pastry/dp/0847839621

I browsed through it and what I noticed is that for a lot of recipes the dough/batter has to rest for 2 hours before it can be baked. Is it worthwhile to test if resting helps strengthen the cake, or is it guaranteed not to work?

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Regards, Johan

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Posted: 13 August 2013 09:28 AM   [ Ignore ]   [ # 18 ]
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In the case of American-style butter cakes, resting the batter will allow some of the leavening to react before the cake goes into the oven, which gives a similar effect to reducing the baking powder.  I don’t know if it would also improve the absorption of moisture by the flour and if, in turn, that would have any influence on the ability of the butter to stay in suspension with unbleached flour, which I think is the issue you are having.  If you do try it, it works best to put the batter into the pan it will be baked in and then to rest that in the refrigerator before baking.  If you leave it in the bowl for the rest and then pour it into the pan, it will lose a lot of it’s volume (bubbles).

Some French-style cakes (financiers, some pound cakes, etc.) are made without baking powder/soda and do fine with a rest in the fridge.

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