What effect does using extra flour have on a cake; when baking?

Answer 1

the addition of extra flour to any baking recipe makes the end result dry and crumbly. This is as the moist ingrediants in a cake recipe bind the mix together. Certain recipes are flexiable but they are exceptions rather than the norm. Cakes such as mudcake and similar versions use alot more liquids in the recipe to create a far more moist end result. However too much ca cause them to be too dense and heavy to be palatable. as long as you are able keep all ingrediants in accurate proportion too each other as in the base recipe there is room for flexibilty and experimentation. If you are not a expericenced or avid baker then stick to the recipe is the best advice.
I am a chef myself and bake alot.

Answer 2

(L)
Cake Flour Substitution: I must admit I haven't tried this yet, but you can be sure I will the next time I find a recipe that uses cake flour and I discover the box on my shelf is outdated. I just don't use it that often. Use 3/4 cup plus 2 tablespoons all-purpose flour as a substitution for 1 cup cake flour. If the recipe calls for 2 cups cake flour, use 1-3/4 cups all-purpose flour. Use that as a basis for other amounts. When I try it, I will let you know if it works. If you try it before me, please let me know the results.


for more details:

Answer 3

Grease and flour your pan. Pam makes a version with flour in it which people say works very well. Some bakers put a piece of parchment paper in the bottom of the pan and grease and flour it will help even more with the sticking. You can also buy non-stick pans. Make sure when you take the pan out of the oven you let it cool for about 10-20 minutes before you try to remove the cake. It will never come out right out of the oven.

Answer 4

Baking is a science and extra flour in the batter would make the cake dry and dense.

Answer 5

a little doesn't make any difference. If it's much more then itll cook like biscuits,, the one large egg per cup of flour,,/w sugar, milk , baking powder,baking soda,and salt base is common to every cake. some cooks like to add a little fast acting yeast to make it more airy, and give it a malty taste. some like to use less salt. fruit juice makes it heavier but gives it a unique flavor and texture.. Best way to know what you like is to experiment..

Answer 6

Makes it flat ,wont rise,dry,tastes gluey.Too much flour is not a good thing.

Answer 7

Makes it thicker heavier.

Answer 8

cake won't be as fluffy - better if you stick to the recipe

Answer 9

Not enough moisture. Heart burn for a week. Lol

Answer 10

it would he heavier, wouldn't rise as much, might be sort of extra crumbly.