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essential baking ingredients

FLOUR

Many recipes in this book are made using all-purpose flour

or cake flour. All-purpose flour is better both for sturdier

cakes that require the structure provided by the small amount

of gluten it contains, and for pies, which require little to no

gluten development in order to achieve a tender, flaky crust.

Lighter, more delicate cakes and brownies require finely milled

cake flour, which is lower in protein and gluten. If you’d like,

you can substitute 1 cup (4 oz/125 g) plus 2 tablespoons cake

flour for every 1 cup (5 oz/155 g) all-purpose flour.

Alternative flours, like almond flour, are ideal when

making cake decorations using marzipan, making tortes

and flourless cakes, and for gluten-free pie doughs.

SUGAR

In its various forms, sugar lends both sweetness and

moisture and, when it caramelizes in the oven, gives baked

goods a deliciously golden hue. White granulated sugar, light

brown sugar, and confectioners’ sugar—also called powdered

sugar—are the most common types used in this book.

BUTTER & OIL

Butter and oil deliver moisture, tenderness, and flavor to

baked goods. Choose a flavorless oil, such as canola or

vegetable oil, unless otherwise specified. Use unsalted

butter because it allows you to control the amount of salt

added and lends a sweeter flavor to your treats. When

whipped with sugar, butter keeps the crumb light and airy

and even helps leaven cakes. When beaten into sweet

meringue or with confectioners’ sugar and other flavorings,

butter creates silky rich frostings and buttercreams.

The temperature of the butter is important: if the butter is

too cold, it will not fluff up or cream properly, and if it is

too warm or nearly melted, it will be too thin to fluff up at

all. If the temperature of the butter is not specified, opt for

room-temperature butter for best results.

EGGS

The egg is one of the most versatile ingredients in the baker’s

kitchen. Whipped egg whites add air and leavening to many

batters, create the airy texture of meringues and pavlovas,

serve as the base for royal icing used in cookie decorating,

and can be transformed into a meringue topping and base for

buttercream. Egg yolks are ideal for adding richness and for

creating curds and custards. Whole eggs lend structure to any

baked good. The recipes in this book call for large eggs. For

the freshest results, choose organic, pasture-raised eggs.

DAIRY

Dairy products like milk, buttermilk, and sour cream add

richness, flavor, fat, and moisture to baked goods. The

recipes in this book use whole milk and full-fat sour cream

for the best flavor. If you don’t have buttermilk or sour

cream, use plain whole-milk yogurt.

BAKING SODA & BAKING POWDER

Leavening is the result of gas bubbles expanding in batters

and doughs as they bake, causing the baked good to rise and

lightening the texture and crumb. While some cake and cookie

recipes are leavened purely with whipped egg whites, other

recipes include chemical leaveners, such as baking soda and

baking powder. Baking soda must be used with another acidic

ingredient in the batter, such as sour cream or lemon juice; it

is activated when mixed with wet ingredients. Baking powder

is a mixture of baking soda and a dry acid, like cream of tartar,

and a little cornstarch. It’s usually “double acting,” meaning it

is activated by both moisture and heat. You can substitute

baking powder for baking soda but not vice versa.

FLAVORINGS

Chocolate and cocoa powder, vanilla extract or vanilla

beans, citrus zest, liqueurs and other extracts, and countless

spices like cinnamon and nutmeg can help shape the

personality of your finished creation.

Most recipes use a similar stockpile of ingredients: butter, flour, sugar, eggs, and vanilla or other

flavorings. Using the highest quality of each yields the best results. Unless otherwise directed,

use room-temperature ingredients, as they blend easily and result in a fluffier texture.

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