The Kitchen Grimoire

Ratios: Cakes

The techniques required to concoct these delights must already be in your arsenal, and if they are, oooh gurl! You’re about to take your cake game to a whole new level.

Download this chart, plus the rest of grimoire as a PDF.

* In all cases, the salt and leaveners are added in percentage relative to the weight of the flour.

American Butter Cake

sugar

1

cake flour

1

butter

0.6

milk

0.8

egg

0.4

• 300g flour for 2x 9” round
• 1.5% salt
• 6.5% baking powder
American Sponge Cake

egg

1

sugar

1

cake flour

1

clarified butter

1

• 225g flour per 9” round
• 3% salt
• 4% baking powder
Angel Food Cake

egg white

3

sugar

3

cake flour

1

• 110g flour for 9” tube
• 1% salt
Cocoa Gènoise

egg

3.5

sugar

1.4

cake flour

1

beurre noisette

0.5

cocoa

0.4

hot water

0.8

• 70g cake flour per 9” round

 

Classic Gènoise

egg

2

sugar

1

cake flour

1

beurre noisette

0.5

• 100g flour per 9” round
• sub 50% of cake for any other non-glutinous flour to make extra light
Pound Cake

butter

1

sugar

1

egg

1

a/p flour

1

• 225g flour per loaf / quart
• 3% salt