How can a pound cake recipe be made to contain less fat?
Pound cake recipes can be made to contain less fat with the subtraction of the amount of a few ingredients. By using less cream cheese and sugar in the recipe to make it less heavy, the pound cake will contain a lesser amount of calories than a cake with the full amount of cheesecake and sugar.
It becomes an Egg less cake :)
This is commonly done to regulate prices. The larger a cake, the more it will cost, but it will be in the same ratio as a siilar cake in a smaller size. Simpler cakes, like plain vanilla with icing, will be less per pound than fancier cakes that contain more elabortae icing works or multiple layers, for example.
Do you use as much paste coloring as liquid food coloring in a cake recipe that calls for 2oz of red food coloring in a red velvet cake recipe?
No, you should use less.
Since "fat" is based on eating too many calories, the cake with the lesser calorie value would be less fattening. Per unit, fat holds twice as many calories as carbohydrates (sugar) so the fat free should have less calories given the same size slice.
Sugar free because if it is sugar free it s way more healthier
You really don't need to change the recipe. The only thing I would suggest is baking the cake with duck eggs (if you can find them) instead of chicken eggs because they make the cake hold better. They make the cake less crumbly or unstable. Hope this helps. :)
What if your recipe calls for cake flour but all you have is self rising and unbleached flour can you use either of these?
Unbleached flour could be substituted for cake flour; use a Tablespoon less flour per cup than called for in the recipe.
If using a box mix, using one less egg will have minimal effect; the cake will not rise quite as much as it ordinarily would. When making a cake from scratch, if the recipe calls for three or more eggs, and one is using large or jumbo eggs, the absence of one egg would mean only a slightly less fluffy cake. If the recipe calls for only two eggs, or if one is using medium… Read More
Yes. To substitute plain flour for cake flour, use 1 Tablespoon LESS all-purpose flour in each cup of cake flour called for in the recipe.
A good carrot cake recipe has just the right amount of carrots, raisins and the perfect combination of spices. When reviewing recipes, be aware of the oil content in the cake; too much oil will make the cake very dense. A little less oil will make the cake much fluffier without sacrificing moisture. And lastly, a little bit of orange zest and juice in the cake and in the icing adds a nice touch.
use a little less bananas than stated in the recipe
The easy answer is to use an Almond or Hazelnut Flour, which is what most flour-less cakes are made of. These make the cake light and fluffy like a normal cake, but is Gluten Free. For a recipe I used once, visit the link attached below.
How many cups of flour equals one pound will depend on the type of flour. If you are using all purpose flour you will need less than if you are using cake flour. For all purpose flour 3 1/3 cups equals one pound, 4.5 cups of cake flour equals one pound.
a pound cake if there was a few less eggs
Cake is a mixture, because it does not contain any fixed amount of its constituent, i.e. it may have more sugar or less sugar or even sugar-free.
Sugar sweetens the cake The first answer above misses the whole concept of a recipe. Baking is a Chemistry Experiment. The RECIPE is the FORMULA for the end result of the Experiment. If you leave out a component, such as SUGAR, the result is much different than a less sweet cake. In a baking Recipe, SUGAR: 1. Sugar aids in the Leavening Process (rising). 2. Sugar pulls Moisture from other ingredients (Chemicals), which makes for… Read More
The cake will turn out less risen than intended. If there are no other raising agents in the recipe (e.g baking powder, bicarbonate of soda, or eggs) the cake will not really resemble a cake so much as a brick.
Sour cream adds an element of moistness and flavor to a cake. It also provides a medium for a cake with large volume, such as a pound cake. It also makes a cake less rich than if you have added cream cheese. Not all cakes are good with sour cream though, so beware.
Normally a brownie mix does not contain leavening agents, whereas a cake mix does include leavening agents. Also, a typical brownie mix will make much less batter than a cake mix.
It is possible to use less eggs than a recipe calls for, because I have done it many times. Usually, they'll be a slight change in texture, like the cake may come out tougher or crumblier, but it will still be edible. There are also sites that will tell you other ingredients you may add to make up for a deficiency of one particular ingredient that will also salvage a cake. In certain circumstances, you… Read More
Cake flour has less gluten in it. Gluten is in wheat flour. It is what gives bread it's texture and structure. cake flour is a soft summer wheat as is pastry flour regular flour and bread flours are a winter wheat a lot more gluten Cake flour is softer and more refined than all purpose flour, if the recipe calls for cake flour then do not substitute for if you do the results will not… Read More
The qualities of the best cobbler include using fresh peaches in season, and less sugar and cornstarch. Use a recipe with a fresh (not Bisquick or other biscuit product) biscuit or cake component. The one I think will be best is on the Serious Eats website.
Foods that do not follow nutrient density and contain less nutrients that calories. Ex. chocolate ice cream cookies cake
It is not going to measure the same. Since powdered sugar is so fine, it has less sweetening in the same volume. Maybe half as much, but that is just a guess.
I think you can, because cakes are just like brownies. So i guess you can make brownies out of cake mix. I have to stress that you can "NOT" make true brownies from a cake mix. Commercial cake mixes contain a rising agent which makes the cake "rise" into an airy confection. Although brownies do have a rising agent, they contain a great deal less than that of a cake. For example when I make… Read More
Cake flour has less gluten than bread flour, but it does contain a significant amount of gluten. While these estimates should not be taken as authoritative, cake flour contains roughly 6 - 8% protein (gluten) compared to about 11% in all-purpose flour, and about 14% in bread flour.
Here are some tips on changing a cake recipe to make it gluten free. If a recipe calls for a cup of flour, substitute an alternative flour. If the flour weights 125 grams, it will probably take less flour in the alternative flour. It is better to use brown sugar instead of granulated sugar. Replace some of the liquid with honey or maple syrup. Also, add more liquid. Look for baking powder made with calcium… Read More
I would say that if you put one coin on a weigh it will be less than a pound. And the easy objects that weighs less than a pound is insects,paper,a single leaf, and etc. There is a lot of things that weigh less than a pound?
Bread flour contains a higher percentage of gluten than cake flour. Gluten makes bread dough elastic and forms the structure of bread. Cake flour has less gluten so that the cake "crumb" is tender, not bread-like. Depending entirely on the type of cookie you are making, you might get an acceptable result with bread flour, but the texture of the cookies might be tough or chewy rather than tender and crumbly.
You could use Miracle Whip instead of mayonnaise in a cake recipe, but, Miracle Whip has less fat then regular mayonnaise and it also has added spices such as garlic and paprika. When you use plain mayonnaise you're getting more fat that contributes to the moistness and mouth-feel of the cake. You also aren't getting the added spices with plain mayonnaise that can cause some undesirable results with the taste of the cake. yes *… Read More
cake and ice cream contain lots on milk and sugar. Milk contains lots of fat. Sugar gets clogged in your attires and will give you a hart attack.
neither they both weigh a pound.
When you include fewer amounts of the required ingredients, you end up with less cake batter and a smaller cake. If you use less ingredients, meaning that you leave out some of the called-for ingredients such as eggs, salt or baking powder, the cake will not bake or taste properly. The cake might fail to rise or it might fall, or it might simply taste terrible.
If your recipe calls for 2 tablespoons for 5 lbs of meat what measurement would you use for 1 pound of meat?
Use just under 1/2 of a tablespoon. You want 0.40 tablespoons, which is a bit less than 1/2 of a tablespoon.
A baby chickweighs less than a pound
Yes, the main difference between cake flour and wheat flour is the amount of gluten. And since cake flour has less, it will rise even less well.
You can make a recipe with green chiles less spicy by removing the seeds. The seeds in peppers is what give them their main source of heat.
No, it's not. Cake flour has less gluten in it so that cake is more tender, not as chewy.
Yes you can substitute Drinking Chocolate for Cocoa Powder in cakes and puddings just remember to add a little less sugar than the recipe asks for as the Drinking Chocolate is sweetened .... Another tip in making Chocolate Sponges/Cakes/Muffins is to replace the milk with Chocolate flavoured milk or even Banana or Strawberry milk
A pound is equal to 453.59237 grams.
Yes; an ounce is about 30 grams. A pound is a little less than half a kilogram (depending on the country, different measures are used for pound, though). A pound is divided into 16 ounces. Yes; an ounce is about 30 grams. A pound is a little less than half a kilogram (depending on the country, different measures are used for pound, though). A pound is divided into 16 ounces. Yes; an ounce is about… Read More
A paper clip, sheet of notebook paper, average pencil, and a toothbrush are objects that weigh less than a pound. Many things weigh less than a pound.
Whole meal can be used in cake baking. But it produces a heaver, less tender cake than white cake flour.
Yes. One pound is a little less than 1/2 of a kilogram.
It depends a lot on what you have a pound of. If it's a pound of air . . . many cubic feet A pound of feathers . . . less, but still a few cubic feet A pound of water . . . only about 1.6% of one cubic foot A pound of lead, stone, or gold . . . even less than that
3500 calories equals 1 pound. If you eat 500 calories less a day, you will lose 1 pound a week.
The cake comes out less flufy and REALLY dry.
Its' much less expensive than a bakery cake.
it rises the same amount or a little less than a normal cake :)
The dry mixes which are included in cake mixes are probably safe to cook and eat, since they are hygienically sealed and contain no moisture. However the main issues are that the longer past the expiry the mix, the less flavoursome it will be - things like cocoa and spices tend to lose their taste fairly quickly after production, meaning the finished cake may not taste as good as intended. The second issue is whether… Read More