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The only "correct" way to measure flour for a cake (or anything else) is the same way the person who wrote the recipe you're following measured it. If the recipe does not specify the method, then one way is as good as another, but the result may or may not turn out as you expect. Rather than guess, try to find another recipe that's better written.
September 27 2011 at 8:30 PM Report abuse Permalink rate up rate down ReplySorry, I totally disagree with how this says to measure flour. Any pastry chef or cake artist will tell you to weigh your flour if you can, and if you don't have a scale you should sift into your cup. Spooning or scooping compacts your flour no matter how you do it which will lead to a dry dense cake.
September 26 2011 at 5:55 PM Report abuse Permalink rate up rate down ReplyAdvertisement
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