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Roland Winbeckler's French Vanilla Sour Cream Cake...HELP

post #1 of 20
Thread Starter 
Recipe calls for 2 1/2 cups of sifted flour. Does anyone know if he means cake flour or AP flour? Has anyone made this and what did you use? I weigh my ingredients but am confused what weight to use. One cup of sifted flour will obviously weigh less than one cup of unsifted flour. I just used my last cake flour making this cake for my friend's 50th birthday tomorrow and as it was baking, saw the oil still in the measuring cup sitting on the counter. Can't run to store as I'm waiting for septic company to get here...you don't want to know what I've been through this morning with that!

I've googled relentlessly searching for answers to no avail. Please help!
Vicki

Confidence is the feeling you have before you understand the situation....
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Vicki

Confidence is the feeling you have before you understand the situation....
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post #2 of 20
The recipe I printed from one of the threads here calls for cake flour. I actually made this recipe 2 days ago and I measured and then sifted. Hope this helps....
post #3 of 20
Thread Starter 
Iva: Thank you. How did you like it? I've only had it in cupcakes (which were great) but wonder how it will be as a cake.
Vicki

Confidence is the feeling you have before you understand the situation....
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Vicki

Confidence is the feeling you have before you understand the situation....
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post #4 of 20
I actually made cupcakes and a cake, It was pretty good. This was the first time I made a vanilla cake from scratch that didnt taste or have the texture of cornbread.
post #5 of 20
If the recipe states "2 1/2 cups sifted flour" then sift first and then measure.

When a recipe states "2 1/2 cups flour sifted" then measure first and then sift.

There is a HUGE difference in the amount of flour here when you sift first and then measure.

Most times when a recipe fails it's because the flour was incorrectly measured/weighed, so read the recipe carefully.

I use cake flour in this recipe as I do in all of my cakes.

HTH
post #6 of 20
does anyone have the time to lead me to the thread of this recipe..or write it here .. either way that is best for you.. tia
post #7 of 20
Quote:
Originally Posted by icer101

does anyone have the time to lead me to the thread of this recipe..or write it here .. either way that is best for you.. tia



Here you go icer....you can find all the cakes from the different challenges on this site too.

http://tlc.discovery.com/tv/ultimate-cake-off/recipes/french-vanilla-sour-cream-cake.html
post #8 of 20
Vicki.... I used cake flour in this recipe, and made cupcakes and a layer cake to test it. I was pleased with both, and would give it 4 out of 5 stars.. hth
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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post #9 of 20
thank you dkelly....
post #10 of 20
didn't i read on a forum here that some of TLC's posted recipes were incomplete at best? it is good to know that this recipe can be vouched for icon_smile.gif. i am always looking for a good vanilla cake that isn't boring.
Diane
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Diane
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post #11 of 20
Thread Starter 
I just got back from my friend's birthday party. Although the cake tasted good, for the first time since I converted to scratch baking, my cake was like cornbread. Always wondered why people described cakes that way...now I know. I sifted and then measured the cake flour, but unfortunately thought I could make it better by changing the method, i.e. creaming butter and sugar first, alternating dry ingredients, instead of just following directions and dumping it in together.

Anyway, lesson learned. My first gumpaste flowers turned out pretty good though. She loved the cake and that's all that counts (at least that's what I keep telling myself.

Thanks for all the advice.
Vicki

Confidence is the feeling you have before you understand the situation....
Reply
Vicki

Confidence is the feeling you have before you understand the situation....
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post #12 of 20
i wrote to the winbeckler site.. and asked .. if it was cake flour or a/p flour.. they already wrote back.. and said it was a/p flour.. hth
post #13 of 20
Hi,
The recipe calls for 1 small package dry instant vanilla pudding mix how much is this in quantity. I made this cake yesterday and I used a 100 gms packet of the pudding mix. The cake batter was very thick. and the texture of the cake was not good. Please help. Thanks
post #14 of 20
Quote:
Originally Posted by Tabasum

Hi, The recipe calls for 1 small package dry instant vanilla pudding mix how much is this in quantity. I made this cake yesterday and I used a 100 gms packet of the pudding mix. The cake batter was very thick. and the texture of the cake was not good. Please help. Thanks



You used the same "small" packet of pudding mix as is sold in the US. They run 85-110 grams for various brands.

You probably didn't sift your flour before measuring it (see above comments). If you see that your batter is **that** thick when you use pudding mix, then just add another 50mL of water and gently mix it in.
post #15 of 20
I too have a question- what is "double acting baking powder"?
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