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Help! Lots and lots of cake flour (3.5 kg) to use up before moving! What should I make?
- Thread starter wekick
- Start date
"Devil's Food Cake with Fluffy White Frosting" from Chocolatier....
(I omit the white frosting, and frost it with the dark chocolate ganache, which is also the filling included in the recipe), "Chocolate Chiffon Cake" from Spago - not T&T, but tons of great reviews, "Queen Of Sheba" (French Chocolate Almond Cake) from Julia Child, posted by Joe.
If interested, will post.
(I omit the white frosting, and frost it with the dark chocolate ganache, which is also the filling included in the recipe), "Chocolate Chiffon Cake" from Spago - not T&T, but tons of great reviews, "Queen Of Sheba" (French Chocolate Almond Cake) from Julia Child, posted by Joe.
If interested, will post.
sandi-in-hawaii
Well-known member
I just saw a pizza crust recipe with cake flour (only 1 cup, though) REC: Perfect Pizza Crust
I haven't tried it yet, but look at the pictures that accompany that blog!
Perfect Pizza Crust (from Cooks Illustrated)
Makes 2, 12-inch pizzas
1 1/4 tsp instant or active dry yeast
1 cup water, slightly warm or room temperature
1 3/4 cups (8 3/4 oz) all-purpose flour, plus more for work surface
1 cup (4 oz) cake flour
1 1/2 tsp salt
2 tsp sugar
Preheat the oven to 500F with your baking stone on the oven rack.
Combine yeast and water and stir to dissolve.
Combine flours, salt and sugar in the bowl of a food processor and pulse to blend. With the motor running, stream in water/yeast mixture. Continue to process for 1-2 minutes, until dough becomes smooth and satiny. Add an extra tablespoon of flour if the dough becomes too sticky.
Divide dough into two and shape each piece into a tight ball. Place on a lightly floured surface and cover with lightly oiled plastic wrap or a clean dish towel. Let rise for 1 hour, or until doubled in size.
Working with one ball of dough at a time, place on a lightly floured surface. Flatten the dough into an 8-inch disk, then stretch the edges gently until the dough is about 12-inches in diameter, rotating the dough by quarter turns as you work. You can also gently stretch the dough by placing it on the backs of your hands, letting the weight of the dough stretch it out.
Transfer the stretched dough onto a baking sheet that has been covered with cornmeal (you can use a pizza peel, if you have one). Spread it with a small amount of the sauce (see recipe below), toppings of your choice and slide it quickly into the oven.
Bake pizza at 500F for 5-10 minutes, until well browned.
Retrieve pizza with baking sheet or pizza peel. Serve immediately and repeat process with second piece of dough.
Note: You can also use the "convection bake" setting, if your oven has one, and reduce the cooking time by 1-2 minutes. This allows for extra air circulation and could result in a slightly crisper crust, as well as a quicker cooking time.
Pizza Margherita Sauce
2 15-oz cans whole plum tomatoes (or diced tomatoes)
1/2 tsp sugar
1 clove garlic, minced
1/4 cup fresh basil, chopped
salt, to taste
Whiz tomatoes and the rest of the ingredients in a food processor until tomatoes are broken up. Drain with a fine mesh strainer for at least 30 minutes to get rid of excess moisture that could make the dough soggy.
Toppings
Cooks Illustrated recommends using fresh mozzarella, cut into 1/4-1/2 inch pieces or a simple sprinkle of parmesan if you're not a big cheese eater. The crust is also excellent with just the toppings and sauce, if you don't want any cheese. Other options include:
Diced artichoke hearts are delicious, as are other veggies
Thinly sliced red onion goes with just about everything
Pepperoni or thinly sliced ham/sausage is always an option for meat eaters
The crust is light, so very "wet" ingredients, like fresh tomatoes, may not be a good choice.
http://www.slashfood.com/2006/06/14/cooking-live-with-slashfood-pizza-margherita/
I haven't tried it yet, but look at the pictures that accompany that blog!
Perfect Pizza Crust (from Cooks Illustrated)
Makes 2, 12-inch pizzas
1 1/4 tsp instant or active dry yeast
1 cup water, slightly warm or room temperature
1 3/4 cups (8 3/4 oz) all-purpose flour, plus more for work surface
1 cup (4 oz) cake flour
1 1/2 tsp salt
2 tsp sugar
Preheat the oven to 500F with your baking stone on the oven rack.
Combine yeast and water and stir to dissolve.
Combine flours, salt and sugar in the bowl of a food processor and pulse to blend. With the motor running, stream in water/yeast mixture. Continue to process for 1-2 minutes, until dough becomes smooth and satiny. Add an extra tablespoon of flour if the dough becomes too sticky.
Divide dough into two and shape each piece into a tight ball. Place on a lightly floured surface and cover with lightly oiled plastic wrap or a clean dish towel. Let rise for 1 hour, or until doubled in size.
Working with one ball of dough at a time, place on a lightly floured surface. Flatten the dough into an 8-inch disk, then stretch the edges gently until the dough is about 12-inches in diameter, rotating the dough by quarter turns as you work. You can also gently stretch the dough by placing it on the backs of your hands, letting the weight of the dough stretch it out.
Transfer the stretched dough onto a baking sheet that has been covered with cornmeal (you can use a pizza peel, if you have one). Spread it with a small amount of the sauce (see recipe below), toppings of your choice and slide it quickly into the oven.
Bake pizza at 500F for 5-10 minutes, until well browned.
Retrieve pizza with baking sheet or pizza peel. Serve immediately and repeat process with second piece of dough.
Note: You can also use the "convection bake" setting, if your oven has one, and reduce the cooking time by 1-2 minutes. This allows for extra air circulation and could result in a slightly crisper crust, as well as a quicker cooking time.
Pizza Margherita Sauce
2 15-oz cans whole plum tomatoes (or diced tomatoes)
1/2 tsp sugar
1 clove garlic, minced
1/4 cup fresh basil, chopped
salt, to taste
Whiz tomatoes and the rest of the ingredients in a food processor until tomatoes are broken up. Drain with a fine mesh strainer for at least 30 minutes to get rid of excess moisture that could make the dough soggy.
Toppings
Cooks Illustrated recommends using fresh mozzarella, cut into 1/4-1/2 inch pieces or a simple sprinkle of parmesan if you're not a big cheese eater. The crust is also excellent with just the toppings and sauce, if you don't want any cheese. Other options include:
Diced artichoke hearts are delicious, as are other veggies
Thinly sliced red onion goes with just about everything
Pepperoni or thinly sliced ham/sausage is always an option for meat eaters
The crust is light, so very "wet" ingredients, like fresh tomatoes, may not be a good choice.
http://www.slashfood.com/2006/06/14/cooking-live-with-slashfood-pizza-margherita/
Erin, How about Dede Wilson's Blueberry & Orange Layer Cake w/Cream Cheese Frosting B/A 6/01
http://www.epicurious.com/recipes/recipe_views/views/105183
http://www.epicurious.com/recipes/recipe_views/views/105183
Erin, Another possiblility - uses 3 cups Cake Flour - 1-2-3-4 Pound Cake
http://www.luzianne.com/recipe_details.cfm?RecipeID=99
http://www.luzianne.com/recipe_details.cfm?RecipeID=99
REC: Chocolate Chiffon Cake...
CHOCOLATE CHIFFON CAKE
1 cup sugar
1 cup cake flour
3/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 large egg yolks (save the whites)
1/2 cup vegetable oil
1/2 cup water
1 teaspoon vanilla or Kahlua
6 large egg whites
1/2 cup sugar
Preheat oven to 350 degrees.
Lightly grease a 10" bundt pan.
Sift together the 1 c. sugar, the cake flour, cocoa, baking powder, baking soda and salt twice.
In a separate bowl, mix the yolks, oil, water and vanilla.
Mix the wet ingredients into the dry ingredients.
In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 c. sugar and whip to stiff peaks.
Mix 1/3 of the whites into the chocolate base to lighten, then fold the remaining whites in gently until thoroughly incorporated.
Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.
Immediately remove from the oven and let cool, then turn out onto a plate.
Note from the poster: "This cake needs no icing. I like to fill the center with lightly sweetened whipped cream and raspberries, OR- sift a little powdered sugar over top, slice and serve with whipped cream and hot fudge sauce, or whatever you can dream up."
Makes 1 ten inch cake
from Mary Bergin - Spago Desserts
posted by by P4 - Recipezaar
http://www.recipezaar.com/26178
CHOCOLATE CHIFFON CAKE
1 cup sugar
1 cup cake flour
3/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 large egg yolks (save the whites)
1/2 cup vegetable oil
1/2 cup water
1 teaspoon vanilla or Kahlua
6 large egg whites
1/2 cup sugar
Preheat oven to 350 degrees.
Lightly grease a 10" bundt pan.
Sift together the 1 c. sugar, the cake flour, cocoa, baking powder, baking soda and salt twice.
In a separate bowl, mix the yolks, oil, water and vanilla.
Mix the wet ingredients into the dry ingredients.
In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 c. sugar and whip to stiff peaks.
Mix 1/3 of the whites into the chocolate base to lighten, then fold the remaining whites in gently until thoroughly incorporated.
Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.
Immediately remove from the oven and let cool, then turn out onto a plate.
Note from the poster: "This cake needs no icing. I like to fill the center with lightly sweetened whipped cream and raspberries, OR- sift a little powdered sugar over top, slice and serve with whipped cream and hot fudge sauce, or whatever you can dream up."
Makes 1 ten inch cake
from Mary Bergin - Spago Desserts
posted by by P4 - Recipezaar
http://www.recipezaar.com/26178
Another chiffon cake: Orange Glow Chiffon Cake...
This had great reviews on the Epi site.
ORANGE GLOW CHIFFON CAKE
Serves 14
Moist, billowy, light as a feather, and perfumed with fresh orange juice and zest, this is an incomparably refreshing cake. If you live in a part of the world where oranges grow, you could not ask for a more appropriate and aromatic adornment than orange blossoms, but fresh daisies also convey the lighthearted spirit of this lovely cake. A serving contains only 129 mg. of cholesterol.
All ingredients should be at room temperature.
2 1/4 cups sifted cake flour (8 ounces = 225 grams)
1 1/2 cups sugar (10.5 ounces = 300 grams)
2 teaspoons baking powder (10 grams)
1/2 teaspoon salt (3.5 grams)
1/2 liquid cup safflower oil (3.75 ounces = 108 grams)
7 large eggs, separated + 3 additional whites (yolks: 1/2 liquid cup = 4.5 ounces = 130 grams; whites: 1 1/4 liquid cups = 10..5 ounces = 300 grams)
3/4 liquid cup orange juice, freshly squeezed (6.25 ounces = 182 grams)
2 tablespoons grated orange zest (12 grams)
1 teaspoon vanilla (4 grams)
1 1/4 teaspoon cream of tartar (4 grams)
Equipment: One ungreased 10-inch two-piece tube pan
Preheat the oven to 325°F.
In a large mixing bowl combine the flour, all but 2 tablespoons of the sugar, baking powder, and salt and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, orange juice, orange zest, and vanilla and beat 1 minute or until smooth.
In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 2 tablespoons sugar and beat until stiff peaks form when the beater is raised slowly. Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer, or angel food cake folder until just blended.
Pour into the tube pan (the batter will come to 1 inch from the top), run a small metal spatula or knife through the batter to prevent air pockets, and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (this takes about 1 1/2 hours).
Loosen the sides with a long metal spatula and remove the center core of the pan. Dislodge the bottom and center core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a greased wire rack and reinvert onto a serving plate. Wrap airtight.
Finished Height: 4 1/2 inches high in the middle.
Store: 3 days room temperature, 10 days refrigerated, 2 months frozen.
Complimentary Adornments: A light sprinkling of powdered sugar and/or decorate the base and center with orange blossoms or fresh daisies. Candied orange zest scattered on top also makes an attractive and flavorful addition.
Serve: Room temperature or lightly chilled. Cut with a serrated knife.
(Chiffon cakes are typically served dusted with confectioner's sugar or with whipped cream and fresh fruit).
Pointers for Success:
• Use cake flour that does not contain leavening. Do not use self-rising cake flour.
• Use superfine sugar for the finest texture and maximum volume.
• Measure or weigh ingredients carefully.
• Do not use oil that contains silicates — it will be listed on the label.
• Egg whites must be free of even a trace of yolk and the bowl must be spotless.
• When beating egg whites, use cream of tartar or be careful to beat just until stiff peaks form when the beater is raised slowly.
• Fold flour gently but thoroughly into the batter.
• Prevent air pockets by running a small metal spatula or knife through the batter before baking.
• Use the correct pan size.
• Bake immediately after mixing.
• Check for accurate oven temperature.
• Use correct baking time; do not underbake.
• Cool cakes upside down, well elevated from the countertop, in a draft-free area.
• Wrap cakes well when cool.
• An angel food cake folder, large balloon whisk, or slotted skimmer is ideal for folding in the flour with the least amount of air loss. If using the whisk, periodically shake out the batter which collects inside.
From The Cake Bible, by Rose Levy Beranbaum
http://www.epicurious.com/recipes/recipe_views/views/105984
This had great reviews on the Epi site.
ORANGE GLOW CHIFFON CAKE
Serves 14
Moist, billowy, light as a feather, and perfumed with fresh orange juice and zest, this is an incomparably refreshing cake. If you live in a part of the world where oranges grow, you could not ask for a more appropriate and aromatic adornment than orange blossoms, but fresh daisies also convey the lighthearted spirit of this lovely cake. A serving contains only 129 mg. of cholesterol.
All ingredients should be at room temperature.
2 1/4 cups sifted cake flour (8 ounces = 225 grams)
1 1/2 cups sugar (10.5 ounces = 300 grams)
2 teaspoons baking powder (10 grams)
1/2 teaspoon salt (3.5 grams)
1/2 liquid cup safflower oil (3.75 ounces = 108 grams)
7 large eggs, separated + 3 additional whites (yolks: 1/2 liquid cup = 4.5 ounces = 130 grams; whites: 1 1/4 liquid cups = 10..5 ounces = 300 grams)
3/4 liquid cup orange juice, freshly squeezed (6.25 ounces = 182 grams)
2 tablespoons grated orange zest (12 grams)
1 teaspoon vanilla (4 grams)
1 1/4 teaspoon cream of tartar (4 grams)
Equipment: One ungreased 10-inch two-piece tube pan
Preheat the oven to 325°F.
In a large mixing bowl combine the flour, all but 2 tablespoons of the sugar, baking powder, and salt and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, orange juice, orange zest, and vanilla and beat 1 minute or until smooth.
In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 2 tablespoons sugar and beat until stiff peaks form when the beater is raised slowly. Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer, or angel food cake folder until just blended.
Pour into the tube pan (the batter will come to 1 inch from the top), run a small metal spatula or knife through the batter to prevent air pockets, and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (this takes about 1 1/2 hours).
Loosen the sides with a long metal spatula and remove the center core of the pan. Dislodge the bottom and center core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a greased wire rack and reinvert onto a serving plate. Wrap airtight.
Finished Height: 4 1/2 inches high in the middle.
Store: 3 days room temperature, 10 days refrigerated, 2 months frozen.
Complimentary Adornments: A light sprinkling of powdered sugar and/or decorate the base and center with orange blossoms or fresh daisies. Candied orange zest scattered on top also makes an attractive and flavorful addition.
Serve: Room temperature or lightly chilled. Cut with a serrated knife.
(Chiffon cakes are typically served dusted with confectioner's sugar or with whipped cream and fresh fruit).
Pointers for Success:
• Use cake flour that does not contain leavening. Do not use self-rising cake flour.
• Use superfine sugar for the finest texture and maximum volume.
• Measure or weigh ingredients carefully.
• Do not use oil that contains silicates — it will be listed on the label.
• Egg whites must be free of even a trace of yolk and the bowl must be spotless.
• When beating egg whites, use cream of tartar or be careful to beat just until stiff peaks form when the beater is raised slowly.
• Fold flour gently but thoroughly into the batter.
• Prevent air pockets by running a small metal spatula or knife through the batter before baking.
• Use the correct pan size.
• Bake immediately after mixing.
• Check for accurate oven temperature.
• Use correct baking time; do not underbake.
• Cool cakes upside down, well elevated from the countertop, in a draft-free area.
• Wrap cakes well when cool.
• An angel food cake folder, large balloon whisk, or slotted skimmer is ideal for folding in the flour with the least amount of air loss. If using the whisk, periodically shake out the batter which collects inside.
From The Cake Bible, by Rose Levy Beranbaum
http://www.epicurious.com/recipes/recipe_views/views/105984
susan_calgary
Well-known member
I tried this recipe last night and was very disappointed...
The night I read this link I had just made a pizza for supper with the Pillsbury Complete Book of Baking recipe, which turned out pretty good. The poster of the Cook's Illustrated recipe said: "This was definitely the best pizza crust I have ever made - and better than many that I have had in restaurants. It was light, crisp and delicious - not to mention that the outside edge was full of delightfully airy holes. I may never use another crust recipe."
It certainly didn't turn out that way for me. It was tough and horrible. I made it with the same yeast as I had used for the Pillsbury dough, which rose beautifully in 1/2 hour - so I know it wasn't my yeast. The Cook's Illustrated dough took more than an hour to come close to doubling and seemed much heavier. The 2 big differences between the recipes are that the Pillsbury one uses a package of yeast (2 1/4 teaspoons) vs. the Cook's Ill. 1 1/4 teaspoons - and the Cook's recipe has 1/2 cup more flour (part cake flour).
I am going to try the Cook's recipe again, just in case it was something I did wrong, but I suspect the smaller amount of yeast and extra flour is the problem.
Do any of the expert bakers here know how the cake flour would affect the dough?
The night I read this link I had just made a pizza for supper with the Pillsbury Complete Book of Baking recipe, which turned out pretty good. The poster of the Cook's Illustrated recipe said: "This was definitely the best pizza crust I have ever made - and better than many that I have had in restaurants. It was light, crisp and delicious - not to mention that the outside edge was full of delightfully airy holes. I may never use another crust recipe."
It certainly didn't turn out that way for me. It was tough and horrible. I made it with the same yeast as I had used for the Pillsbury dough, which rose beautifully in 1/2 hour - so I know it wasn't my yeast. The Cook's Illustrated dough took more than an hour to come close to doubling and seemed much heavier. The 2 big differences between the recipes are that the Pillsbury one uses a package of yeast (2 1/4 teaspoons) vs. the Cook's Ill. 1 1/4 teaspoons - and the Cook's recipe has 1/2 cup more flour (part cake flour).
I am going to try the Cook's recipe again, just in case it was something I did wrong, but I suspect the smaller amount of yeast and extra flour is the problem.
Do any of the expert bakers here know how the cake flour would affect the dough?