On Thu, 08 Sep 2005 13:54:53 +0100, Vox Humana > wrote:

>
> "maria" > wrote in message
> newsp.swrxoanqcph766@nadiaammar...
>> Thanks very much! I went to that site however and found conversions for
>> bread but not cakes. That means I am not sure how to convert the eggs,
>> sugar or other things that are in a cake but not in bread!
>> >
>
> Then you missed the fundamental concept. You could apply this to any
> baked
> goods: cakes, bread, cookies, ... You first convert all the
> ingredients to
> weight if necessary. For instance, if the recipe calls for 1 cup of AP
> flour, you have to convert that to 120 grams of flour. One egg is 50
> grams.
> Since you are in the UK, I skipped this point as I assumed you were
> already
> using weight measures instead of cup measurements.
>
> Once the ingredients are converted to weight, you choose a reference
> ingredient (usually the one with the highest weight, like flour) and make
> that the 100% reference. You calculate the ratios from that as
> explained in
> the many sites at the link I posted. So if your cake recipe calls for
> 300g
> of flour and you want to increase the recipe to fit a 20% larger pan, the
> flour weight is increased to 360 grams. If the sugar is 100% of the
> flour
> weight, it now 360 grams, also. If the fat is 20% of the flour weight,
> it
> now becomes 72g. If the weight of the eggs is 30% of the flour weight,
> then
> you use 108 grams of eggs. Technically, the amount of leavening agent
> doesn't increase proportionally as the pan size increases, but within the
> limits of the home kitchen, I wouldn't worry about it. For very small
> measurement like "1/4 tsp. of nutmeg" I just estimate.
>
> If you need to calculate the weight of given amount of an ingredient,
> there
> are a couple of good methods. First, nutrition labels (at least in the
> US)
> state the serving size in both cup and weight measurements. For
> instance,
> AP flours says the serving size is 1/4 cup or 30 grams. Therefore a cup
> of
> AP flour is 120 grams. If that doesn't work, you can find the data by
> searching the USDA nutrition database:
> http://www.nal.usda.gov/fnic/foodcomp/search/
>
> If you search on "egg" you will find many choices including "whole, raw
> egg"
> After selecting that choice you will find that one large egg is 50 grams.
>
> I pencil in the weights and percentages in my cookbooks as I go.
>
>

Wow thanks for the detail-- that makes perfect sense. Great.

maria

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