Thula’s Brown Cake Mix
Here are two recipes for the brown cake mix. The first recipe uses “Cake Flour”. Those of you with no access to “Cake Flour” proceed to the second recipe which uses “All purpose flour”.
New to baking? Here is a detailed article on “How to measure ingredients accurately”
EQUIPMENT AND UTENSILS
- 300 g Cake flour
- 100 g All-purpose flour (bleached/unbleached)
- 2.5 tsp Baking powder
- 1.5 tsp Baking soda
- 60 g Unsweetened cocoa powder
- 1/4 tsp Salt
- 1 TB Milk powder of your choice (super fine)
- 100 g Granulated sugar
- 360 g All-purpose flour
- 40 g Cornstarch
- 2.5 tsp Baking powder
- 1.5 tsp Baking soda
- 60 g Unsweetened cocoa powder
- 1/4 tsp salt
- 1 TB Milk powder of your choice (super fine)
- 100 g Granulated sugar
- 1. I use a bench electronic weighing scale to measure out dry ingredients. Place a mason jar (32 Oz) on it and hit tare to bring the reading to zero.
- 2. Add each ingredient into the mason jar. Hit tare and start from zero grams every time you add an ingredient.
- 3. Hand-whisk this to give it a quick rough mix. Store in a dark, dry cabinet or if you live in a very humid environment store in the refrigerator in which case you will need to bring the mix to room temperature before use.
- 4. The expiry date of this mix will be the date on the carton of the ingredient which expires first. (for example if my flour has a shelf life of one year but milk powder for 5 months then the mix expires at this 5 month mark (hope this makes sense). Write down this date on your lid.
- 5.Store in cool, dry cabinet or refrigerate until needed.
- *tsp- Teaspoon
- *TB- Tablespoon
- You can substitute all purpose flour with cake flour- it only gets better!. Cake Flour by itself is more expensive and therefore I tried in combination of varying proportions of all purpose flour. A cake with 3:1 (cake flour: all purpose flour) combination yielded the same taste and texture as a cake with only cake flour.
- It is important to weigh accurately using the correct utensils.
- "Bleached" all purpose flour yields softer cakes as it contains less gluten than "unbleached" flour.
- A jar cake Mix with an attached recipe card and a cute ribbon would make a great housewarming/shower present !
You may find these articles useful
1. Know your Ingredients
2. Equipment and Utensils….Choose wisely!
3. 10 steps to succeed in baking
Trupti
August 12, 2016
Very informative blog…..Plz also post the ingredients and proportion for baking a cake using above premix…. thanks
Thulashitha RD
August 12, 2016
Hello Trupti, please check the “recipe” tab. i have a couple of recipes up already. thanks