Last time, I settled the powdered sugar vs. granulated sugar debate. This week I will be looking at the flour content of the cake. In Week 1, I saw that the flour content in various recipes can vary from ~13-15%. My reference recipe is sitting at ~15% flour, so I want to see if adding less flour can make the cake slightly more tender. I will go down to ~13% to see if I can see any difference. My splits are thus:
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Two splits: the reference and a split with less flour. Recipes also include 1 tsp. of vanilla and 1/4 tsp. of Diamond Crystal kosher salt.
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| Split A: Less Flour |
To compare the two splits I kept the total weight of eggs the same since most of the rise is from the eggs. The two cakes had roughly the same rise with Split A rising 6.9 cm and Split C rising 7.0 cm. The cake with less flour (Split C) was slightly more tender than the reference recipe; however, it had less depth to the flavor. Split C's flavor mainly tasted sweet and it had a bit of eggy flavor creeping in. The difference in texture was very slight and not worth the hit in flavor to me, so I am keeping Split A as my reference. Next time, I will look at another hot topic in angel food cake circles: the bake temperature.
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| Split B: Less Flour |
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