Roy Basan wrote:

> Ellie C > wrote in message >.. .
>
>>Roy Basan wrote:
>>
>>
>>>Ellie C > wrote in message >.. .
>>>
>>>
>>>>I've been trying some favorite baking recipes from my American cookbooks
>>>>but I'm now living in France and they don't come out right. Cakes come
>>>>out a bit heavy and leaden. I know that French flour is different from
>>>>American flour, and I wonder if there's some way to figure out how much
>>>>more (or less?) to use. I do have American baking powder, so it's not that.
>>>>
>>>
>>>That is caused by untreated flour, with a higher protein content than
>>>american cake flour.
>>>I do not know what type of American baking powder you are using.
>>>Is it the Calumet or Clabber girl? or Royal baking powder?
>>>They are not the same.The best cakes are made with the former.
>>>Most american recipes are sweet and used lots of liquids.
>>>What particular recipe would you like to adjust?
>>>Please post your reply of in rec. food.baking.
>>>Roy
>>
>>I used Calumet baking powder, just as I had used in the US. Never heard
>>of Clabber Girl or Royal. I don't have a particular recipe I want to
>>adjust, I was looking for general guidelines after making a cake last
>>week and having it come out very heavy and dense. I won't be making this
>>particular cake again since it's one I typically make for a large crowd
>>or a special occasion.
>>
>>Thanks,
>>
>>Ellie
>
>
> Good to hear that.....Calumet can be considered a robust baking powder
> for cake making. Clabber girl have the same ingredient composition as
> the Calumet and its also double acting and so equivalent in
> performance.
> While the Royal baking powder is more of weaker type of leavening
> agent; it is just a single acting type and the leavening acid used is
> not the top of the line either.
> If someday you decide to make that kind of cake again, please reduce
> the amount of sugar ( not higher than flour weight)so that the cake
> batter will be lighter( lower specific gravity) the resulting cake
> texture will be porous not dense.
> With such lessened sweetener , in order to attain the desired batter
> fluidity you will need less liquid( liquid milk). Then you will likely
> end up with a satisfactory cake especially if you bake it properly.
> Roy
Interesting. I wouldn't have thought of reducing the amount of sugar.
I'll probably make this cake again at Christmas - even when it comes out
with a imperfect texture, it tastes wonderful. Thanks!