Sonia Mehrotra

August 15, 2020 at 4:26am

Hi,
What are your thoughts on substitution of AP with SR for foam cakes like Genoise and fatless sponge? My recipes generally ask for 4 eggs with 120gm each of sugar and flour with added melted butter for genoise. How ever some recipes do ask for Baking Powder as insurance against inadequate aeration. Which flour is better suited in terms of protein content for better crumb and texture? Thanks

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