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Cake Flour

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FOOD
February 18, 1988 | JOAN DRAKE, Times Staff Writer
Question: I notice that some recipes call for cake flour and regular flour. I can't seem to find cake flour anywhere. Can I substitute regular flour? Answer: Cake flour is sold in two-pound boxes (rather than bags) and should be available in most Southland supermarkets. In an emergency, one cup minus two tablespoons all-purpose flour is equivalent to one cup cake flour.
ARTICLES BY DATE
FOOD
July 16, 2013
Total time: 1 hour, 10 minutes Servings: 8 to 10 1/4 cup ( 1/2 stick) plus 3 tablespoons butter, divided 1 vanilla bean, cut in half lengthwise 1/3 cup milk 1/2 cup brown sugar 6 to 8 ripe plums or 6 nectarines or peaches 1/2 cup sugar 1 egg 1 1/4 cups cake flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1. Heat the oven to 350 degrees. 2. Cut one-fourth cup butter into pieces and add it to a small saucepan or skillet. Heat over medium heat until the butter browns but does not burn.
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FOOD
January 27, 1994
  DEAR SOS: If I were dying, I would want the coffee cake served in the junior and senior high school cafeterias in Los Angeles as my last meal. Do you, by chance, have the recipe? --MICHELE DEAR MICHELE: Our sentiments exactly. Here's the recipe as provided by the Los Angeles Unified School District archives. As a matter of record, the sour cream coffee cake has been served in city school cafeterias since 1959. 1959 CITY SCHOOL SOUR CREAM COFFEE CAKE 1 1/2 cups cake flour 1/2 cup flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 cup butter 1 cup sugar 1 egg, lightly beaten 1 teaspoon vanilla 1 cup sour cream Topping (recipe follows)
NEWS
March 20, 2013 | By Noelle Carter
If you've never tackled a layer cake, the whole process can be a bit intimidating ... and it can become a bit of a mess if you don't know what you're doing. But assembling and frosting a layer cake is actually quite simple, so long as you have some patience and follow a few basic steps. Inspect your cake layers, leveling the layers if needed with a knife. One trick is to flip each cake layer, so the perfectly flat bottom becomes the top. If you want to flavor the cake between layers, pipe a border around the outer edge of each layer to contain the flavoring.
MAGAZINE
June 3, 2007 | Rachel E. Johnson
Laura Reisert of Calabasas was figuring out how she could save money on her wedding. When she got to the part about the wedding cake--which could easily cost her a thousand dollars--she hit on the salvation of every mom who's faced the challenge of feeding a mob: cupcakes. Besides, says the 22-year-old, the three tiers of cupcakes from Sprinkles in Beverly Hills will let her put her stamp on her July wedding in Malibu. "Having cupcakes is fun, quirky, unique," says Reisert.
FOOD
December 22, 1991 | BEV BENNETT, Bennett is food editor of the Chicago Sun-Times and a cookbook author
It wouldn't be Christmas without a plate of cookies in the house. But rather than face too much of a wonderful thing, follow the directions below and make only 10 cookies. BLACK WALNUT MINI-POUND CAKE 1/2 cup chopped black walnuts 1/2 cup butter 10 tablespoons sugar 2 eggs, at room temperature 1 tablespoon whiskey 1 cup cake flour 1/4 teaspoon salt Place walnuts on baking sheet and toast at 350 degrees until lightly browned and aromatic, about 5 minutes.
FOOD
December 16, 2009
Total time: About 1 hour, plus chilling time Servings: Makes about 6 dozen cookies Note: Cake flour and coarse decorating sugar are available at cooking and baking supply stores, as well as at well-stocked markets. 1/2 cup (1 stick) butter, softened 1/2 cup sugar 1 egg, divided 1/2 teaspoon almond extract 1/2 teaspoon salt 1 1/2 cups (5.25 ounces) sifted cake flour 1 cup ground almonds, divided 1/2 cup coarse decorating sugar 1. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar.
FOOD
February 2, 1989 | JOAN DRAKE, Times Staff Writer
Question: Recently you ran a recipe calling for herbes de Provence. What is it? Answer: "Herbes de Provence is a mixture of the herbs most frequently found in that southern French province," explains Simone Beck in her book "New Menus from Simca's Cuisine" (Harcourt Brace Jovanovich: 1979). "Dried thyme, oregano, marjoram and savory ground with a small amount of bay leaf is the most familiar blend and is the one I prefer.
FOOD
October 26, 1989
"This recipe has been in my family for some 60 years," Carole Foran writes. "It's a cross between a cake and a light bread and needs no icing, other than a sprinkling of powdered sugar, which is optional. The cake freezes very well."
FOOD
July 25, 2001 | DONNA DEANE, TEST KITCHEN DIRECTOR
Most upside-down cakes are loaded with fat and sugar--that's what makes them so delicious. But when you're trying to cut back, it's handy to have a low-fat alternative in your repertoire--especially one that can be made at the last minute. This easy version contains only a bit of butter--and it's brushed on the pan for flavor. Nonfat milk, egg substitute and applesauce keep the cake light, while sugared blueberries on the bottom of the pan add moisture.
NEWS
February 4, 2013 | By Noelle Carter
Baking soda and baking powder are only as good as their freshness when it comes to baking in the kitchen. Used to leaven everything from cakes and biscuits to doughnuts and waffles (like Jackie Kennedy's waffle recipe, which can be found below), they're the ingredients that help a dough rise as it bakes. And like any ingredient, they can lose their effectiveness as they age, and there's nothing worse than having a cake fail because the ingredients weren't any good. Because they do lose effectiveness with time, it's best to buy both baking soda and powder in small quantities.
NEWS
November 14, 2012 | By Noelle Carter
Quick baking trick: To give your eggs more volume when baking, bring them to room temperature before adding them to a recipe. The eggs will beat more quickly and easily in a batter, and taking the chill off whites before whipping will give you a loftier meringue. To warm eggs: Set the eggs out on the counter to temper, or place them in a bowl covered with very warm water until the eggs lose their chill. If the eggs are already cracked, place them in a bowl over a larger bowl of hot water, stirring until warmed through.
FOOD
January 5, 2012
Chiffon cake — that darling of midcentury American cuisine — is a lighter-than-air confection. Made with egg whites and vegetable oil, it has a feathery crumb and a delicate flavor. That makes it perfect for today, particularly with a little updating. Times Test Kitchen manager Noelle Carter took the basic cake and gave it a tropical twist with the addition of fragrant, nutty pandan leaves and then topped it with a slightly sweet coconut glaze. Pandan chiffon cake with coconut glaze Total time: 1½ hours plus cooling time for the cake Servings: 12 to 16 Note: Pandan leaves and essence can generally be found at Thai and select Southeast Asian markets.
FOOD
December 16, 2009
Total time: About 1 hour, plus chilling time Servings: Makes about 6 dozen cookies Note: Cake flour and coarse decorating sugar are available at cooking and baking supply stores, as well as at well-stocked markets. 1/2 cup (1 stick) butter, softened 1/2 cup sugar 1 egg, divided 1/2 teaspoon almond extract 1/2 teaspoon salt 1 1/2 cups (5.25 ounces) sifted cake flour 1 cup ground almonds, divided 1/2 cup coarse decorating sugar 1. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar.
MAGAZINE
June 3, 2007 | Rachel E. Johnson
Laura Reisert of Calabasas was figuring out how she could save money on her wedding. When she got to the part about the wedding cake--which could easily cost her a thousand dollars--she hit on the salvation of every mom who's faced the challenge of feeding a mob: cupcakes. Besides, says the 22-year-old, the three tiers of cupcakes from Sprinkles in Beverly Hills will let her put her stamp on her July wedding in Malibu. "Having cupcakes is fun, quirky, unique," says Reisert.
FOOD
July 25, 2001 | DONNA DEANE, TEST KITCHEN DIRECTOR
Most upside-down cakes are loaded with fat and sugar--that's what makes them so delicious. But when you're trying to cut back, it's handy to have a low-fat alternative in your repertoire--especially one that can be made at the last minute. This easy version contains only a bit of butter--and it's brushed on the pan for flavor. Nonfat milk, egg substitute and applesauce keep the cake light, while sugared blueberries on the bottom of the pan add moisture.
NEWS
November 14, 2012 | By Noelle Carter
Quick baking trick: To give your eggs more volume when baking, bring them to room temperature before adding them to a recipe. The eggs will beat more quickly and easily in a batter, and taking the chill off whites before whipping will give you a loftier meringue. To warm eggs: Set the eggs out on the counter to temper, or place them in a bowl covered with very warm water until the eggs lose their chill. If the eggs are already cracked, place them in a bowl over a larger bowl of hot water, stirring until warmed through.
FOOD
September 3, 1997 | ROSE LEVY BERANBAUM, SPECIAL TO THE TIMES; Beranbaum is the author of "The Cake Bible" (William Morrow, 1988)
This year I discovered the miracle of all berries, the marionberry. I know this berry treasure is not new to others, but for me the discovery was a cooking revelation. The marionberry, a hybrid from Marion County, Ore., is a happy marriage of the red raspberry and the blackberry, producing a velvety, intensely flavorful berry that resembles the long variety of blackberry in shape, with a reddish-purple hue.
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