CAAAAAKE.... help?

**snohare** · 16-09-2011, 11:50 AM

It's normally gluten free baking I do which is an altogether different beast (not so much an art as an insanity

) but my understanding of the physics is that:
a) sugar is sugar, the granule size simply makes a difference to the pore size when it rises - the difference between golden caster sugar and normal is probably just trace elements like iron
b) the difference between bread flour and other flour is probably that the bread mix flour has extra gluten (ie is "strong") to help the dough rise and be kneadable.
So adding bread flour would give more of a stiffer, elastic texture to the cake, but otherwise it should work just as normal.

Go on, give it a try, you know you want to...it's amazing the weird and wonderful concoctions you can create once you leave the Normal Zone....!

(Very educational too.)

**Munch** · 16-09-2011, 11:52 AM

Just looked and I dont have enough blinkin oil!!!!

**reetnproper** · 16-09-2011, 12:02 PM

How much oil do you have?

Do you have enough flour and oil to make the basic batter but in a reduced quantity? For example if you've only half the amount of flour and oil needed, reduce the rest of the quantities and instead of making one cake makes buns. At least you could have fun experimenting. I often use cake mixture to make buns as buns last longer in my house and I can freeze some.

Reet
x

**VirginVegGrower** · 16-09-2011, 12:19 PM

I always keep vanilla pods in my caster sugar - hey presto, no need for vanilla extract as it flavours the sugar.

**Munch** · 16-09-2011, 12:23 PM

Ok ... I have 100 ml of oil so I am going to halve the recipe.

Im thinking cuppy cake holders (paper) or yorkshire pud tray...... what you you think?

Oh and how much vanilla... just a scraping?

**dave_norm_smith** · 16-09-2011, 12:30 PM

Scrape the seed from about a half of it. You normally put a full pod in most recipes so if your halving the recipe.....

**northepaul** · 16-09-2011, 01:05 PM

you can substitute plain flour for SR flour but i would have thought bread flour has too much gluten.
Go for caster sugar instead of golden
oil - you could substitute marge/butter and melt it down to measure it? (sometimes I do it the other way as cant eat dairy)
Any vanilla would be fine.
Hope that helps

**dave_norm_smith** · 16-09-2011, 01:27 PM

So..... are they ready yet? I'm getting hungry.

**Munch** · 16-09-2011, 01:56 PM

Ok... its in the oven, half the recipe.

In a loaf tin.... fingers crossed!

**dave_norm_smith** · 16-09-2011, 02:06 PM

Ok I dont want to teach you to suck eggs on this one but have you remembered to alter your cooking time? We dont want crispy bar b que cakes after all this effort! lol

**Munch** · 16-09-2011, 02:16 PM

Done!

Maybe a little charred around the edges but I blame my husband for calling me with the raging for that!

Attached Files

chocolateand beetroot cake.jpg (0, 55 views)

**dave_norm_smith** · 16-09-2011, 02:22 PM

Nice. I'll put the kettle on you get the forks! ( I've printed this off now as I have loads of beetroot- I love em)

**Munch** · 16-09-2011, 02:46 PM

you can even see the gooey chocolate in it! My god it is just what the therapist ordered!

Attached Files

cake.jpg (0, 44 views)

**reetnproper** · 16-09-2011, 04:20 PM

Lol. Looks sooooooooooo gorgeous. Well done. Now enjoy

Reet
x

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CAAAAAKE.... help?

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