I thought it was half fat to flour? Or is that pastry?
that is pastry, yes. and then 1 x tbsp water per oz of flour.
Of course my actual answer to 'how do you make cakes?' is 'I don't'.
Which is probably for the best, really.
Cakes are easier than anything else in the world to make, as long as you can be bothered to actually weigh things out. Try it! It'll take ten minutes of your time, and I'll stop being intimidated that you can make pies!
you are clearly right, but i think the convention came about because eggs weighed, on average, 2oz, so why faff about?
admitedly since tesco stopped selling free-range half dozens in anything apart from BASTARD OSTRICH SIZE ("extra large" being technical term), i might consider it if i was baking, which i don't.
Oh, a cup of this, a teaspoon of that :)
I buy them from the local home bakery. I have much more success with cooking than I do with baking.
I just get other people to make them for me.
I do what you do. I have never weighed an egg in my life.
You need to 'melt' the 'erb in something oily; butter is good.
And you need the 'erb.
At least, that's what I heard on the bus, yesterday.
Victoria Sandwich recipe? I use 1 egg per 2 oz sugar per 2 oz flour per 2 oz fat. Usually this results in 4 oz sugar mixed with 4 oz margarine, then gradually add two beaten eggs, then sift in 4 oz self-raising flour.
I've never heard of the weighing method, largely because for years I took "ounce" to mean "about a tablespoon" and never bothered with scales :) But it seems like my first recipe: trying to come up with a universal ratio (eg half fat to flour for shortcrust pastry) rather than having to remember specific numbers.
For a quick not-thinking-about-it cake I do some multiple of: 125g butter, same of sugar (or half a cup), 2 eggs, same of flour (or one cup). With adjustments for what the cake is specifically intended for (this holds up well to chocolate, not so well to berries). Like many others, I have never weighed an egg.
This is correct because my mum taught me it, and that for a bigger cake you should do 3x everything. Though actually I just follow Nigella Lawson scrupulously these days until I get to the bit where I say "For fvck's sake you don't need to add rose water here!". Your boss is probably mad. You may quote me on it.
Is it with or without the shell? Cos an egg which is particularly gifted in the shell department could destroy a fine recipe.