Cake ingredient substitute – Flour

flour sub 3 flour sub 2 flour sub 4

Substitutes are always been the talk of the town. Now that people are getting more health conscious, I felt a need to start a series of substitutions for all basic ingredients in a cake.

Let’s start with the fundamental element of the cake, constituting the maximum portion, the flour.

Usually we end up using all-purpose flour for cake baking. I tried making it a bit healthy using Wheat flour, Oats flour and “Rajgira” flour, accompanying them with some tempting fruit-flavored frosting.

Mind-Map

flour substitute - rajgira

Recipe

Yield: approximately 1 kilogram cake

Ingredients:

  • 2 ½ tablespoons (25 grams) all-purpose flour
  • ½ cup (75 grams) rajgira flour/ oats flour/ whole wheat flour
  • 1/3 cup (50 grams) cocoa powder
  • 1 tablespoon (12 grams) baking powder
  • 1/8 teaspoon (1 gram) salt
  • 4 large eggs, at room temperature
  • ¼ cup (56 grams) oil
  • ¼ cup (60 grams) milk
  • 1 cup (160 grams) fine sugar
  • ½ teaspoon vanilla essence

Method:

  • Preheat oven to 375 degrees F (165 degree Celsius).
  • In a large mixing bowl, sift together all-purpose flour, rajgira flour, cocoa powder, baking powder and salt. Give the mixture a quick stir and keep aside.
  • Separate the eggs and start beating the egg whites until stiff and glossy peaks are obtained.
  • Add oil and milk to the yolks and beat then generously. Add sugar gradually and continue mixing. Mix in the vanilla essence
  • To the above mixture, add the flour mixture in portions (not all at once.)
  • When all the ingredients in the mixture are properly combined, no lumps are seen and mixture turns smooth and shiny, start adding beaten egg whites gradually. Add them in 5-6 portions and mix gently with spatula. Scrap down the sides and keep adding egg whites.
  • Bake the prepared cake batter at 375 degrees F (165 degree Celsius) for 25-30 min or until a tooth inserted comes out clean.

Note:

  • Add a pinch of cream of tartar while whisking egg whites, to prevent over beating.
  • Do not over-mix the batter when adding egg whites, or else you will end up losing all the air acquired by beating.

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