Flour

The cake can still work out, but you won't have been able to beat air into the eggs so the cake may not rise properly.

I believe it is a good substitute for flour since it is high in carbohydrate [third richest source]. Also the leave are rich in protein.

Farming in Minnesota, particularly the cultivation of wheat and other grains, provided a steady supply of raw materials essential for the flour milling industry. As agricultural practices improved and production increased, local mills were established to process these grains into flour, meeting the rising demand from both local and regional markets. The growth of transportation networks, such as railroads, further facilitated the distribution of flour, allowing mills to thrive and expand. This symbiotic relationship between farming and milling contributed significantly to Minnesota's economic development in the late 19th and early 20th centuries.

To separate flour and marbles, you can use a sieve or a mesh strainer. Pour the mixture into the sieve, allowing the flour to fall through while the larger marbles remain on top. Alternatively, you could use a magnet if the marbles are metallic, or simply pick them out by hand if the quantities are small.

Using flour as a substrate or bedding for hamsters is not recommended, as it can pose health risks. Flour can create dust that may irritate their respiratory systems, and if ingested, it can lead to digestive issues. Instead, opt for suitable bedding materials like aspen shavings, paper-based bedding, or commercial hamster bedding that provide a safe and comfortable habitat. Always prioritize your pet's health and well-being with appropriate care and materials.

We use our fingertips to mix fat and flour together because this method allows for better control and minimizes the risk of overheating the fat. The gentle motion of rubbing the fat into the flour creates a fine, crumbly texture essential for baked goods like pastries. Using fingertips also helps incorporate air into the mixture, which contributes to a lighter final product. This technique, known as "cutting in," ensures even distribution without overworking the dough.