FRC: Any advice on subbing White Lily all purpose flour for all purpose flour

C

colleenmomof2

Well-known member
in making a zucchini cake? Their website says 1cup+2TBS of White Lily = 1 cup of regular all purpose flour but I'm wondering if it would be better to save the White Lily for biscuits and use regular all purpose flour (which I happen to be out of but can wait to bake until I have more)!

Is the substitution a good idea? Thanks for your advice! Colleen

 
I heard White Lily is no longer being made at the original grainery and is now simply another

subsidiary of Smucker's. The "softness" that was characteristic of the original is all but gone. Bummer, huh?

 
I use it for everything and use it measure for measure.

It isn't milled here in Knoxville any more but who knows for sure if it's really changed.

 
The Zucchini Cake came out wonderful with White Lily!

I combined several recipes but the base was OrigCyn's Hindman's Double Chocolate Zucchini Cake. I stirred together (but didn't sift) the dry ingredients and added to the "wet" alternately with the buttermilk. I folded the chips into the batter with the zucchini instead of topping with the chips. I greased the 9x13" pan and coated it with ground almonds instead of flour. My cake took 52 minutes to bake. (My ingredients in parentheses)

OrigCyn's Hindman's Double Chocolate Zucchini Cake
1 c. brown sugar (packed)
1/2 c. granulated sugar
1/2 c. butter or margarine (butter)
1/2 c. oil
3 eggs
1 tsp. real vanilla extract (plus 1/2 tsp almond extract)
1/2 c. buttermilk or sour milk (buttermilk)
2 1/2 c. flour (1-1/2 cup White Lily + 1 cup white whole wheat + 2 TBS ground almonds)
1/2 tsp. allspice (didn't use)
1/2 tsp. cinnamon (plus a couple stick gratings)
1/2 tsp. salt
2 tsp. baking soda (1 tsp soda + 1/2 tsp baking powder)
4 T. cocoa
2 c. zucchini, grated, including skin (a bit more)
1 c. semisweet chocolate chips (mini chips)

In large bowl, cream sugars, butter and oil. Add eggs, vanilla and buttermilk, stirring well to mix. Sift flour, allspice, cinnamon, salt, baking soda and cocoa. Re-sift into bowl with creamed mixture. Add grated zucchini and stir until blended. Pour batter into a greased and floured 13x9-inch cake pan.

Sprinkle top of cake with chocolate chips. Bake at 325 degrees for 45 minutes, or until cake tests done. Serves 12.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=10025

 
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