Category Archives: Ingredients

How to Substitute All Purpose Flour for Cake Flour

Cook's Country Rates Dry Measuring Cups

A question I get asked on a regular basis is “Can I substitute all purpose flour for cake flour?” It is far less common to hear the reverse (although I have actually done so in recipes when I was out of flour and couldn’t be bothered to go to the store), since if you have one kind of flour at home, it will generally be all ... Read More »

How to Beat Egg Whites

Egg whites, beaten

I have decided that we need to talk about egg whites. Their chief purpose, in baking, is to lend structure to baked goods. They also add liquid to a recipe, but I’m not going to deal with that right now. Because of the unique properties of egg whites, they alone can be used to leaven things like cakes without the aid of yeast or chemical ... Read More »

Homemade Butter

butter

What could be more enjoyable than creamy butter spread onto a nice piece of good bread? Homemade butter made from the best cream you can possibly find spread onto a nice piece of good bread. This morning was devoted to butter making. And by “devoted to” I mean to say that I poured some heavy cream into my stand mixer, put on the whisk attachment ... Read More »

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