Healthy Homemade Cake Recipe Tips
When Baking with Butter:
Room temperature butter in the cake batter is one of the
biggest cake baking mistakes. In fact, butter must be below 68°
to trap air molecules and build structure. Otherwise, the fat
will liquefy and the cake will be flat. To get “cool”
butter, cut the chilled butter into chunks and let it sit in a
bowl for 5 minutes before beating.
When Mixing Cake Batter:
You cannot over beat the eggs, sugar and butter, but you can over beat the
flour. If you do, gluten will form and you will be making a
quick bread instead of layer cake. Beat the flour just until
there are no visible signs of dry flour, but not until the
batter is completely smooth.
Cake flour is milled from soft wheat that has a lower gluten content and
higher starch content than all-purpose flour. It helps to ensure
a fluffy texture in cakes and pastries. A substitute for cake
flour is to use all-purpose flour, but reduce the amount by 2
tablespoons per cup.
The food choices that we make every day have a profound effect on the environment. From
farm to spoon, growing our food, processing it and transporting it all use tremendous
amounts of energy, water and chemicals. By making just a few small changes in our
eating and buying habits, we can greatly reduce this impact. When we eat green, we help
the environment by reducing global warming pollution and help ourselves by eating fresh
and healthy food. Eat local from farmers in your own neighborhood!