Author Question: Why was only 3/8 c. honey substituted for the c. sugar in the shortened ... (Read 56 times)

newbem · **on:** Aug 19, 2018

Why was only 3/8 c. honey substituted for the c. sugar in the shortened cake?

Question 2

What characteristics of the cake were affected when different flours were used?

bassamabas · **Reply #1 on:** Aug 19, 2018

Answer to Question 1

Due to the higher moisture content of honey.

Answer to Question 2

Volume: Either the cake prepared with cake flour or the all-purpose flour cake will have the highest volume. Cake flour is prepared with soft wheat and is low in protein, which minimizes gluten formation. All-purpose flour is a mix of hard and soft wheat and will form more gluten than the cake produced with cake flour. The cake prepared with buckwheat flour should have the lowest volume because buckwheat flour does not contain gluten.
Crumb: The cake prepared with cake flour should have the finest crumb due to the minimal gluten formation. The cakes prepared with whole-wheat flour and buckwheat flour will have a coarse crumb. The buckwheat cake is expected to have a coarse crumb since it does not contain gluten. The whole-wheat flour cake is expected to have a coarse crumb since it contains the entire grain including the bran, germ, and endosperm.