Any amazing cake recipes with PLAIN FLOUR?

My little brother and I are making cakes, like muffins :)





Any good recipes? We only have plain flour in the house.





I heard of plain flour with baking soda?





Thank you :)





Also, is shortening just butter?Any amazing cake recipes with PLAIN FLOUR?
In general, you can substitute Crisco® Shortening for butter or margarine in equal amounts. Crisco® Shortening gives you higher, lighter-textured baked goods. Recipes, such as candies and fudge, where butter or margarine is heated/melted and sugar is added/dissolved. Crisco® Shortening doesn't contain water,





The answer to the question about the flour is yes, but the substitution is not one-to-one. The general rule of substitution is 1 cup of all purpose flour minus 2 tablespoons (1c - 2tbsp) is equivalent to 1 cup of cake flour. If you want to substitute cake flour for all purpose, use 2 cups of cake flour plus 2 tablespoons (2 cups + 2 tbsp). If you do decide to use this sub, treat the all purpose flour just as you would cake flour (sifting before measuring, etc.).





Now, that said,I would highly recommend that you stick with whatever type of flour your recipe calls for, even when it means going out to the store to buy a box. The substitution is fairly reliable, but this is definitely a “substitute at your own risk” sort of thing. Different flours have different protein (gluten) contents and different weights, and different flours can result in dramatically different results in different recipes. All purpose flour has about 11% protein content, while cake flour has 6-8%. Some recipes need that low protein content to remain tender and light (like Angel Food Cake) and others are flexible enough (like some cakes or loaves) to use the substitution, but knowing that all purpose flour is so much “stronger” than cake flour should help you decide when you can substitute and when you may not want to.


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Here is a recipe for a simple cake using all purpose flour.





All-American, All-Purpose Yellow Cake





Butter and flour for preparing cake pans


2 1/2 cups cake flour


1 tablespoon baking powder


1 teaspoon salt


12 tablespoons unsalted butter, softened (see tips)


1 1/2 cups granulated sugar


5 large eggs


1 cup milk


2 teaspoons vanilla extract





Remove butter and eggs from refrigerator about 2 hours before starting recipe. Heat the oven to 350*F (175*C). Adjust oven rack to the middle position. Butter two 9-inch cake pans, cover the bottom of each pan with a circle of parchment, butter the parchment and coat the pan with flour, shaking out the excess.





Sift together flour, baking powder and salt.





Beat butter in a large bowl with an electric mixer at medium speed for 30 seconds. Continue beating and gradually add the sugar. Beat until light-colored, about 3 minutes. Add eggs, one at a time, beating after each addition. The mixture should appear thick and dull. If it appears separated or grainy and shiny, the butter and/or eggs were too cold. To remedy this, wrap the bowl with a kitchen towel soaked with hot water and continue mixing. Scrape down the sides of the bowl when necessary.





Add about 1/3 of both the flour mixture and milk and beat on low speed or by hand until just incorporated. Add the vanilla and then the remaining flour and milk in two batches, beating between additions. Scrape down the sides of the bowl and stir by hand to finish.





Divide the batter between the prepared pans. Twist the pans back and forth on the work surface to distribute batter and then smooth surface with a rubber spatula. Place pans in oven a few inches apart, and bake for about 30 minutes, rotating the pans 180 degrees after 15 minutes. Check the cake after 22 minutes. The top of the cake should be golden brown and spring back when lightly pressed in the center, and a cake tester should come out clean. The cakes should start shrinking back from the sides of the pan.





Remove the pans to a cooling rack. Let rest for 5 minutes. Run a small knife or metal spatula around the sides of the pans and invert cakes onto lightly greased racks. Remove parchment paper. Reinvent cakes onto cooling rack. Let cool for at least 1 1/2 hours or until completely cooled.





Makes one 2-layer cake.





Spice Cake Variation:


Follow the master recipe, making the following changes: Sift together with the dry ingredients 2 teaspoons Dutch processed cocoa, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice and 1/8 teaspoon ground cloves. Reduce vanilla to 1 teaspoon.





Lemon Cake Variation:


Follow master recipe, but reduce vanilla to 1 teaspoon. When adding the vanilla, add 1 tablespoon finely chopped lemon zest from 1-2 lemons and 1 teaspoon natural lemon oil or extract if you cannot find the oil.





Orange Cake Variation:


Follow master recipe, but reduce vanilla to 1 teaspoon. When adding the vanilla, add 1 tablespoon finely chopped orange zest and 1 teaspoon natural orange oil or extract if you cannot find the oil.





Make sure that the butter is at the proper temperature before creaming. If you have an instant-read thermometer, the butter should read 67 degrees. If not, bend the stick of butter. It should be malleable but not soft. Cold butter will not cream properly, and the batter will appear separated when the eggs are added.





Cake can be baked in a 13 x 9 x 2-inch cake pan for 30 to 40 minutes or for cupcakes, bake for 15 to 25 minutes.Any amazing cake recipes with PLAIN FLOUR?
Shortening is white stuff in a can, Crisco is one brand of it. You can use butter instead, though. Just be sure it's real butter, not margarine out of the tub.








Chocolate Cupcakes





Yield: 12 cupcakes





12 Tbsp. (1½ sticks) unsalted butter, room temp


2/3 cup granulated sugar


2/3 cup light brown sugar, packed


2 extra-large eggs, room temp


2 tsp pure vanilla extract


1 cup buttermilk, shaken, room temp


½ cup sour cream, room temp


2 Tbsp. brewed coffee


1 3/4 cups all-purpose flour


1 cup d cocoa powder


1½ teaspoons baking soda


½ tsp kosher salt





Preheat the oven to 350ºF. Line cupcake pans with paper liners.


In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.





Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.





--Ina Garten


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Yellow Cupcakes %26amp; Cream Cheese Icing





For the18 cupcakes:


18 tablespoons (2¼ sticks) unsalted butter, at room temperature


3 cups sugar


6 extra-large eggs, at room temperature


1 cup sour cream, at room temperature


1½ teaspoons pure vanilla extract


3 cups all-purpose flour


1/3 cup cornstarch


1 teaspoon kosher salt


1 teaspoon baking soda





For the icing:


3/4 pound (3 sticks) unsalted butter, at room temperature


1 pound cream cheese, at room temperature


3/4 pound confectioners' sugar, sifted


1¼ teaspoons pure vanilla extract





Heat the oven to 350ºF. Line muffin pans with paper liners.


Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.





Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.





For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake.





--Ina Garten