Need help with a metric recipe

O

oli

Well-known member
This is a carrot cake recipe and I can't read the egg measurement. The hand printing looks like 10/unit

500g marg.

300g sugar

vanilla 20ml

eggs

flour 600g

carrot 500g

orange juice 100ml

 
So keep in mind I know very little about baking, there are people here that do. However,

I'm guessing at least 8 as many carrot cake recipes that use half that amount of flour use 4. There's only about 1/3 cup liquid in it, so I wonder if the 10 you think it says might be correct especially if they're a bit smaller there than here. Please report what you did and how it turns out.

 
I have everything all set to go, so I am just waiting until some of the professionals chime in.

 
This recipe has approx. 4 cups flour, so 10 eggs would be excessive.

Using another recipe, tested and rated, would be the best idea, but if you go with this one, it seems that approx. 6 large eggs should be sufficient. Most carrot cake recipes use about 2-2 1/2 cups flour and 3-4 eggs.
Where's the leavener in this recipe?

 
Does it need leavening if the eggs are separated and whites whipped separately?

As I said, not very knowledgeable about this, just wondering.

 
This is basically a pound cake. Ten might not be too many

But Meryl's suggestion might not be too far from wrong. No need to separate the eggs--whipping the butter (please!!) and sugar--and beating in the eggs is the "leavening" for this style cake, in my opinion.

 
Another question, when checking cookbooks that list grams along with ounces, etc and online

calculations including some chefs with cred, the calculations vary quite a bit. Anita Lo says 5 ounces/1 cup/120 grams. That's 5 cups of flour in this recipe. I thought using grams was supposed to be easier, sure doesn't seem that way as other measurements are as much as 150 grams per cup.

 
I think it depends on if the recipe has a levener in it or not. I have never made a carrot cake

with margarine, only oil, but my recipe uses 4 eggs and the same amount of flours as yours, but I use baking powder AND baking soda in my recipe.

 
Oli, this is all speculation at this point. How about posting the instructions, so we can

analyze it better?

 
Drat oli....I thought I found a good comparison, but there is no consistency in the scaling

If you take this UK recipe and start tripling the ingredients, they approximately match your margerine, flour and carrot.
However, your sugar is lower (300 versus 450).

Scaled up by three (3) this recipe would use 9 eggs PLUS leavening agents.

Do your instructions mention whipping the eggwhites separately?

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/mar/15/how-to-cook-perfect-carrot-cake

 
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