Customer Review

14 of 15 people found the following review helpful
4.0 out of 5 stars Not for those without an electric mixer, 26 July 2012
This review is from: Rose's Heavenly Cakes (Hardcover)
Sorry to sound a little sour note in the midst of all this enthusiastic praise, but I will.

The thing is, Rose has a method she's developed for mixing cakes which is different from the standard. Normally, you cream the butter and sugar, add eggs or egg yolks and flavoring, then add flour and liquid alternately, followed by the beaten egg whites if you've separated the eggs -- the latter step very important if you're mixing by hand. Now, while Rose's alternate method may work well with an electric mixer, it's not easy to get good results without one. I made one of the recipes in this book by hand, using her method the first time and the old method the second time, and the old method worked _far_ better. But the recipe was excellent, it must be said!

One of the best things about this book is that RLB gives you the grams as well as American-standard cup measurements. Hurray! And I hope more American cooks will follow suit. I speak as an American who switched years ago to grams in baking because the amounts are so much easier to get right, because you learn much more about what you're doing when you use weight measurements and can therefore branch out with more success, because flour doesn't translate from one country to another unless you know its weight, and because I _hate_ scraping butter out of cup measures!

Speaking of flour, you can get American cake flour in the UK, these days, from a web site called American Sweets. I highly recommend its use whenever cake flour is called for. Otherwise, as someone else pointed out, use French T45 (from Frenchclick) or Italian 00 (in Sainsbury's)-- but substituting potato flour (or, if you must, cornstarch/cornflour) for 20% of the flour, as is commonly done in Germany, because the non-wheat flours don't contain gluten and therefore result in a more delicate crumb.
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Showing 1-2 of 2 posts in this discussion
Initial post: 14 Dec 2012 19:34:11 GMT
Jess P says:
Wow! Thanks for the flour info - really useful & much appreciated.

In reply to an earlier post on 25 Jan 2013 11:22:27 GMT
Can I second what Jess P has said? Very helpful information, so thank you

Ian
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