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The 1:1:1:1 Ratio. A basic cake is composed of four ingredients: flour, sugar, butter, and eggs.
Basic formula, using weight, not volume: Sugar = flour. Eggs = fat. Eggs + Liquid =Sugar. 1 teaspoon of baking powder for every 1 cup of flour. 1/4 teaspoon baking soda for each 1 cup of flour (baking soda is used if the recipe has a considerable amount of acidic ingredients).
DIRECTIONS Basic formula, using weight, not volume: Sugar = flour. Eggs = fat. Eggs + Liquid =Sugar. 1 teaspoon of baking powder for every 1 cup of flour. 1/4 teaspoon baking soda for each 1 cup of flour (baking soda is used if the recipe has a considerable amount of acidic ingredients). Don’t forget the 1/2 teaspoon of salt as a flavor enhancer.
A cake made with cake flour and an emulsifying agent is “High Ratio” because the ratio of sugar to flour can now be higher than 1:1 without compromising the structure. I used the original quatre quarts recipe as the basis for all the cake batter classes because the simple 1:1:1:1 ratio makes it very easy to measure changes.
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