/ck/ - Food & Cooking

Because it has to do with preferences of the person who wrote the recipe and it also might create a totally different outcome. for example fluffy and light texture (thing angel cake) when using whipped egg whites and dense and moist one's when using whole eggs/extra yolk (think chocolate cake like pic related).

In baking, very small changes can have a big impact, that's why i love it, but it cn lso be frustrating af.

Your best bet might be to stick to recipes from one and the same person, since there are recipes on the internet from people who have zero clue what they're doing.
Also google the differences betwwen stuff like baking powder and soda and so on. One needs acidity to work, the other doesn't, and so on. So yes, it does depend. It also does make a difference if a recipe calls for butter or shortening since they both have different melting points and solidify and different temperatures etc.

Just look at pic related to see how little things influence the outcome.

>>9602390
Forgot pic of chocolate cake

>>9602403
>post pic of the sexiest looking cake
>doesn't post the recipe

>>9602438
He just fucking told you the recipe. Whole eggs/extra yolk.

>>9602438
It's just a random one i found on google, so don't grill me if it doesn't come out right, but here you go

>150g unsalted butter
>150g granulated sugar
>one pack of Vanillasugar (that's what we use here instead of vanilla extract, which is basically unheard of. It's just confectioners sugar with vanilla, so feel free to add the extract)
>120g dark cooking chocolate, grated
>80g almonds, grated
>70g all purpose flour
>4 Eggs, separated
>1 pinch of bakinpowder

Plus
>butter to grease the form
>breadcrumbs for the form (don't know what that's supposed to be about and why they don't use flour like everyone else, i'd just use flour, but it might be a factor that adds to the consistency of the exterior)
>chocolate icing (i'd make my own and not buy prepackaged, but do whatever you like)


Grease and flour (or use the crumbs, your choice...) a cake form. The original recipe calls for pic related.

Preheat oven to 180*c.

In a pan, melt butter over low heat, add sugar and vanilla.
Stir until disolved and mixed well.
Add in the chocolate and let melt.

Take away from heat and stir until cooled down.

One at a time, stir in egg yolks.
Sift in flour and combine.
Whipe up eggwhites (ha! Now i look like an idiot) and fold in.

Bake in the middle of the oven for one hour (comments say that's too long, so make sure to check until toothpick comes out clean and outside is done but not burned).

Let cool and top with icing or whatever you want. Pic was just confectioners sugar.

Good luck

>>9602524
Ugh, forgot that you add the almonds with the grated chocolate.

>>9601573
Why would you be trying to learn through recipes? Google baking theory or something

>>9601573
Most baking recipes online are shit anyway. That's one of the reasons I gave up learning how to bake. The results usually have nothing to do with the photo posted and they all use fucking meme baking tins too, like I have room for all that shit in my tiny flat.

>>9601573
>why are recipes different
well, food is different

>>9601573
>that cake
The absolute fucking STATE of roasties.

>>9601573
You could probably just do that matcha cake but subsitute the matcha with powdered dark chocolate instead.

>>9602390
not even, cake flour already has shit mixed in so you dont need to add the powders except the cream of tar to "activate it" and have it bubble.

ITs just different ways to make the bread bubbly op

when it comes to sugar that does affecty consistency and sweetness of course.

>>9602524
>70g of flour
>double that of butter and sugar

wew lad

>>9603901
also i should add baking powder is that tartar powder shit and baking soda. so you can probably combine them but i dont know the ratios