Fruit co*cktail Cake Recipe-Flour On My Face (2024)

FAQs

Can I use pizza flour for cake? ›

“Pizza flour made the cakes extremely soft — softer than versions made with cake flour,” she reported. Good news! But there was a flipside. “Some of the cakes made with pizza flour swapped in for cake flour were so tender that they verged on fragile, and I'd worry about layering with soaks, frostings, fillings, etc.

Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-flavoured cakes such as gingerbread, fruit cake, chocolate cake and carrot cake. It needs an acid (as well as moisture) to activate it so is often combined with cream of tartar, yogurt, buttermilk or milk.

In cake recipes it can be replaced with plain flour; in bread, pizza and pasta recipes it can be replaced with strong white bread flour. It is often lower in protein than British flours and so produces a much crisper crust in bread, and a finer texture in cakes.

You can make a cake flour substitute by mixing a few tablespoons of cornstarch (or a cornstarch substitute, but more on that later) into all-purpose flour, which will help inhibit gluten formation. The result? A cake that's just as tender as it would be if you used store-bought cake flour.

All this said, it's generally fine to substitute all-purpose flour for “00” flour. You'll notice a texture difference if you grew up in Europe or are very familiar with with products made from “00” flour, but all your recipes will still come out just fine.

In an oven that's too hot, the outside of the cake cooks at a much faster rate than the inside. A crust forms early on, but as the inside of the cake continues to cook and rise, this crack crusts. You might experience the same problem if the cake recipe has too much leavener or if you've used a pan that's too small.

Use either apple cider vinegar or white vinegar to clean your fruits or veggies; both are effective at getting rid of bacteria. Then, pour 1 cup of vinegar (237 ml) into the bowl for every 2 cups (473 ml) of cool water inside. Add 1 teaspoon (6 g) of baking soda for every 2 cups (473 ml) of water.

The visual characteristics are also different, the 00 flour is white while the other flours have a gradually darker color.

All-purpose flour is suitable for most purposes such as baking, cooking, coating meats, vegetables and as a thickening agent for sauces and gravies. A mixture of hard wheat which contains more gluten and soft wheat are ground together to make all-purpose flour.

What will happen if I use cake flour instead of all-purpose flour? ›

A cake with all-purpose flour substituted for cake flour is more likely to have a slightly coarser crumb, while a cake made with cake flour will have a finer, more even crumb and enhanced tenderness.

This soft, powder-like flour is perfect for creating that irresistibly airy, crispy crust. So while you can use type 00 flour for coatings, breadings, pasta and baked goods, type 00 flour really shines in the pizzeria as the foundation for superior pizzas, calzones and focaccia breads.

00 Pizza flour is the go-to choice for making thin-crust pizzas. This is because it absorbs less water than all-purpose flour, which makes the dough easier to handle. Moreover, low absorbency also makes it perfect for baking pizza in a wood-fired oven that can get hotter than 800F.

Caputo has a wide range of 00 flours to suit every need. For example, their Americana Super has 15.5% protein while their Pizzeria has 12.5%. Their flour is milled slowly and finely for optimal water absorption and superior yield to help bake authentic pizza, gourmet breads, cakes, and pasta free of additives.

It's a general misconception that 00 flour should only be used for making pasta and pizza! When you go to Italy and eat bread, pastries, cakes… it's all made with 00 flour!