Plain Flour Cake Recipes Without Baking Powder
- July 14, 2022
With just 3 ingredients, this cake is quick and easy to make, and very versatile to flavor and decorate.Once assembled, these beautiful sponge layer cakes won’t be dry at all.Though it’s very easy to make a classic sponge cake, there’re a few important notes to keep in mind for optimum success.I recommend separating the eggs right way when you bring them out of the fridge and at least 30 minutes before you start making the cake.It’s very important to whip the eggs properly and long enough to incorporate as much air as possible.Again, this sponge cake depends on air whipped into the eggs, because we’re not using any chemical leaveners!Properly whipped egg yolks should become creamy pale and at least triple in size.Bake the cake as soon as you make the batter, and don’t let the meringue sit for too long.Freshly cooled cake falls apart easily and it’s difficult to cut into layers.Here’s a fabulous tutorial for homemade cake flour, if you have time to read.Beat the egg yolks with half of the sugar until creamy pale and at least tripled in size.Whip the egg whites into glossy meringue with stiff peaks.Now carefully fold in the meringue into the egg yolk mixture in 3 stages.And then add flour also in stages to ensure a nice and smooth batter. .
Lemon Cake (No Baking Powder, No Baking Soda)
Plain flour cake recipes
If you’ve only got plain flour in the cupboard, don’t worry – you can still bake to your heart's content.In fact, you can achieve the same light texture and raised shape usually associated with cakes made with self-raising flour by using plain flour and an alternative raising method, like baking powder or whisked eggs.The easiest raising agent to add is baking powder (or 'baking soda' as it is known in some parts of the world).Baking powder has a shelf life and it stops being reactive after a time.You can test it by adding ½ tsp to 2 tbsp warm water.Why do some recipes use plain flour with added raising agent instead of standard self-raising?What result could you expect if you used plain flour instead of self-raising and didn’t add a raising agent?This is how you make a classic whisked sponge, a cake with a higher ratio of eggs to flour and sugar, and no fat, or a genoise.If you are using a hand mixer, bring a pan of water to the boil that is big enough to sit the bowl for the cake onto.Put 3 eggs and 85g golden caster sugar into a large heatproof bowl and start to whisk with electric hand beaters on a low speed.Continue to whisk the mixture on a low speed for 3–4 minutes until you have lots of small air bubbles.and into a large heatproof bowl and start to whisk with electric hand beaters on a low speed.Continue to whisk the mixture on a low speed for 3–4 minutes until you have lots of small air bubbles.Remove the bowl from the pan and whisk for 2 mins until the mixture has cooled slightly.Tap the tin lightly down onto the work surface to bring any large air bubbles to the top.To serve, cut the cake into 2 even layers and sandwich together with cream and jam or a buttercream of your choice.We've rounded up the best cakes on the BBC Good Food website that are made with plain flour.This low fat cake recipe is a light sponge with an airy texture that's achieved with plain flour, cornflour, baking powder and eggs that are separated before mixing.Switch up everyone's favourite chocolate traybake by cooking a brownie batter in a round tin.This version uses whisked egg whites to make the cake rise, giving it a fudgy texture.Two kinds of raising agents give this cake its particular flavour and texture.This cake uses eggs to give it an airy texture and is a brilliant way of using up a bottle of dessert wine you might have open.One of the sweetest, stickiest and most delicious cakes in existence, this Mexican bake gets it name from the three types of milk used in the recipe. .
3 Ingredient Cake (No Butter, Oil or Milk)
The cake comes out very light and airy and has a delicate sweet crackly surface.I’ve made a similar cake using brown sugar.During this time, the mixture will turn from frothy to thick and creamy.While the recipe doesn’t require you to use sifted flour, you don’t want overmix your batter.You do have to cut very carefully to avoid the shell cracking in too many pieces.4.71 from 31 votes Print Pin Ingredients 3 large eggs brought to room temperature.Grease the interior of an 8 inch springform pan and then line it with parchment paper.(I used a round parchment paper for the bottom and then cut two strips to line the sides.).Beat on highest speed with wire whisk for about 8 minutes or until mixture becomes very thick and turns a very pale (almost white) yellow.Decorate with powdered sugar and/or fresh fruit like strawberries.Video Notes This cake works best in a springform pan.I don't recommend using smaller than 8 inch because the cake will take too long to cook if it is too thick.You can use bigger than an 8 inch pan but your cake will be much thinner and you will want to reduce baking time.Nutrition Serving: 1 slice , Calories: 143 kcal , Carbohydrates: 29 g , Protein: 3 g , Fat: 1 g , Saturated Fat: 1 g , Sodium: 22 mg , Fiber: 1 g , Sugar: 20 g , NET CARBS: 28 g The nutrition information provided are only estimates based on an online nutritional calculator.Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. .
10 Handy Substitutes for Baking Powder
Combined with water, the acid reacts with sodium bicarbonate and releases carbon dioxide gas.As a result, bubbles form, and the mixture expands, adding volume to cakes, bread, and baked goods.Commercial manufacturers usually make buttermilk by adding bacterial cultures to milk and allowing for fermentation, breaking down sugars into acids.Plain yogurt works best over other varieties because it provides the acidity needed for leavening without adding flavor.As with buttermilk, the amount of liquid in the recipe should be reduced based on how much plain yogurt is added.It is most commonly used to stabilize egg whites and creams as well as to prevent the formation of sugar crystals.It is also an easy and convenient substitute for baking powder and can be found in the spice aisle at most grocery stores.Sour milk has undergone a process known as acidification, which causes a decrease in pH levels.Despite its strong and distinctive flavor, vinegar is a common ingredient in many baked goods.In fact, the acidic pH of vinegar is perfect for use as a substitute for baking powder.Vinegar has a leavening effect when paired with baking soda in cakes and cookies.However, because it has such a strong flavor, it’s best used in recipes that call for relatively small amounts of baking powder.However, the amount of sodium bicarbonate found in club soda is minimal, so it’s best used in recipes that require only a bit of added volume.This works especially well when replacing milk or water, and can add extra lightness and volume.Summary: Club soda can be used to replace milk or water in recipes to add extra volume.For this reason, it is a common ingredient in packaged cake mixes, biscuits and quick breads.This is because the process of whipping egg whites creates tiny air bubbles that increase volume and lightness.Angel food cake, for example, may require up to 12 egg whites, while a batch of pancakes may only need two or three.Summary: Whipped egg whites can be used to add volume to many baked goods.Vinegar, for example, may add a sharp, sour taste and is probably best suited as a replacement for baking powder in recipes that require minimal amounts.Molasses, on the other hand, has a very sugary flavor and would make a better addition to sweet desserts rather than savory breads.Additionally, you may need to adjust the other ingredients in your recipe based on what you decide to use as a substitute. .
Cake Flour Substitute
I try to keep my kitchen stocked with this crucial ingredient, but sometimes I quickly run out when I’m recipe testing.So in a pinch, I make this super easy cake flour substitute.You see, protein content is directly related to gluten formation.Cake flour’s lower protein means less gluten is formed as you mix the batter together.Bread flour has a high protein content, which means more gluten forms during the mixing process.Cake flour = low protein = less gluten = softest texture = great for vanilla cake All-purpose flour = medium protein = moderate gluten = suitable for anything Bread flour = high protein = more gluten formation = hardest texture = great for bread.Cake flour’s soft, tender texture directly translates into your baked good.Chocolate cake, for example, already has cocoa powder– which is a VERY fine dry ingredient.Sifting not only mixes the two ingredients together appropriately, it aerates the mixture so the consistency is similar to real cake flour.You’ll have about 1 cup anyway, but sometimes sifting can produce more volume since it’s adding air.If you’re purchasing cake flour, though, I’m happy to share my favorite brands. .
How to substitute self-rising flour for all-purpose flour
Our self-rising flour includes both a concentrated form of baking powder, and salt.When making the substitution, omit the baking powder and salt from the recipe – it's already in your self-rising flour.Let's see how these tips translate to real life – starting with a worthy candidate, our 2015 Recipe of the Year: Chocolate Chip Oatmeal Cookies.Besides including leavening and salt, self-rising flour also differs from all-purpose in its protein level.And that quicker spread yields slightly larger, flatter cookies.Lower protein means less gluten, which translates to less/looser structure: more oven spread.But any cookie with normal spread – one using at least 1/2 teaspoon baking powder per cup of flour – should be just fine.As a 14-year-old holding down my first Saturday job, I felt EXTREMELY grown up when my boss, noticing me admiring a slice of cake she'd brought for lunch, hand-printed this recipe on a 3" x 5" card (remember those?).I felt even more grown up when I got out my mom's electric beater, her favorite bowl, found all the ingredients, and baked a perfectly wonderful cake.It's an old-fashioned hot milk cake, calling for 1 teaspoon baking powder and 1 cup of flour: that's 1 teaspoon baking powder per cup of flour, double the minimum.Once cut, it appears the all-purpose flour cake may have risen a bit more evenly; but that also might be just a simple aberration.And both versions, with their broiled brown sugar/coconut topping, taste just as I remember from junior-high days: superb. .
Easy Vanilla Sponge Cake Recipe
I think everyone needs a classic sponge cake recipe in their lives that is foolproof and delicious.A cake that makes everyone believe that you are a star baker and you belong in the tent for GBBO (Great British Bake Off).This is the basic sponge cake recipe you can pull off and make everyone doff their hats to you.This has been my go-to basic vanilla sponge cake recipe, it has become a staple now that I can make it with my eyes closed.I tried making Mary Berry’s Gingerbread cake recently and I think it was a disaster, though my family endured and ate it, I knew it wasn’t right.I will share my cake flour recipe at some point but today, let’s do the classic.Every cake expert or beginner would need the following essential tools and equipment to make their baking experience stress free.Kitchen timer, this is important as you don’t want to open that oven too quick or you will have sunken cake.Spatula: to scrape every bit of your batter into the cake tin, no messing about here and yes we are saying no to food waste too.Fold the flour into the mix using a wooden ladle instead of the hand mixer.It is a cake taboo to open the oven quickly, do this towards the end of the baking time suggested.Butter and line the tin base with a circle parchment paper.Then add the eggs one at a time along with the vanilla essence and mix until combined.Using a wooden spoon or spatula, fold the flour into the mixture until well combined.Lastly, add the milk and mix till well incorporated into the batter.Divide the batter between the prepared tins and bake in the oven for between 25 to 30 minutes or until skewers/cake tester comes out clean.This prevents the cake from drying out especially from catching the smell of other foods in your fridge.4.86 from 161 votes Print Recipe Pin Recipe Prep Time 20 mins Cook Time 25 mins Total Time 45 mins Course Dessert Cuisine British Servings 10 Calories 304 kcal Equipment oven and cake pans Ingredients US Customary Metric 1x 2x 3x 200 g self-raising flour.Grease cake tin and line the bottom with a parchment paper.Then add the eggs one at a time along with the vanilla essence and mix until combined.Using a wooden spoon or spatula, fold the flour into the mixture until well combined.Lastly, add the milk and mix till well incorporated into the batter.Divide the batter between the prepared tins and bake in the oven for between 25 to 30 minutes or until skewer/cake tester comes out clean.Fold the flour into the mix using a wooden ladle instead of the hand mixer.It is a cake taboo to open the oven quickly, do this towards the end of the baking time suggested.Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.If you made this easy cake recipe, don’t forget to leave me feedback. .
No flour, eggs or butter? No problem! 23 cake recipes for when you
If we suggest you replace one missing ingredient with another that you don’t have, or that you would normally never dream of buying, bear in mind that no two kitchen cupboards are the same and you may find that grocers can still supply “fancy” alternatives such as ricotta or flaxseeds while the staples are but a memory.In one of her more daring moves, Anna Jones makes a lemon cake with cannellini beans, ground almonds and four eggs.In another bowl, beat the egg whites into stiff peaks, gradually adding a further 100g sugar, then fold into the chocolate mix and bake in a buttered tin at 180C (160C fan)/350F/gas mark 4 for 45 minutes or until set in the middle.Serve with whipped cream, Greek yoghurt or creme fraiche – if you have any – and a dusting of icing sugar.If your stockpiling involved stashing away a tin of Nestlé Carnation instead, you could opt for this recipe from Australia (although obviously you won’t want to sprinkle icing sugar on top).Where most recipes caution that you should not overmix the batter once you have added in the flour, Tandoh’s solution for not using eggs is to do exactly that.You flavour the mix with sweet spices, sweeten it with dates and brown sugar and then beat it for a good minute to give it some structure.Ideally you’d make Maialino’s version with Grand Marnier and orange, but Rachel Roddy does an excellent stand-in with ricotta (which you could replace with strained full-fat yoghurt) and lemon.The citrus or dairy gives the bake a good tang, but I would happily eat a really basic one, too, flavoured only with vanilla essence (such as this Kim Boyce recipe, only using plain flour and without the chocolate or rosemary.).Clotilde Dusoulier’s version calls for vegetable oil, but I’ve tried with the dregs of many bottles, and it’s always a winner.The beauty of yoghurt lies in the fluffy, tangy, moist crumb it fashions, with or without added fat.Thomasina Miers’ version uses Greek yoghurt, four eggs and a remarkably tiny amount (35g) of plain flour, with lemon, pistachio and cardamom for flavour.The BBC, meanwhile, lists an entirely fatless sponge (filled, with delicious irony, with a huge amount of whipped cream) that is so striking it deserves a try.Meera Sodha’s superlative chocolate, olive oil and passion fruit cake would fit several categories here, featuring neither eggs, dairy nor raising agent of any type.The dough is then set aside for an hour or two, before being baked in a tin, sprinkled with sugar, at 190C (170C fan)/375F/gas mark 5 for 40-50 minutes. .