Not exact matches
For the Yellow Cake: (Makes two 9 - inch layers or three 8 - inch layers) 2 1/4 cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup
butter, softened to
room temperature 1 3/4 cups granulated sugar 2 teaspoons vanilla 3 large eggs,
room temperature 2 large egg yolks,
room temperature 1/2 cup milk (1 % or
above),
room temperature 1/2 cup sour cream (light or regular),
room temperature
2 hard - cooked egg yolks 2 raw egg yolks 2/3 cup sugar 1 cup
butter (I use salted), at
room temperature 2 1/2 cups flour Egg whites, lightly beaten (reserved from the raw eggs
above) 1/4 cup pearl sugar
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post
above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted
butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at
room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
what this mean in ingredients
above: «1/2 Cup Coconut Oil at
room temperature (it should be the consistency of soft
butter)»?
1/2 c sifted coconut flour (see notes
above about brands of coconut flour) 1 tsp baking soda pinch of sea salt 5 eggs at
room temperature 1/2 c maple syrup (or honey if on GAPS) 4 Tbsp organic, grass - fed
butter 1/4 c fresh squeezed lemon juice zest of two lemons 1/4 c homemade cultured cream (or high quality yogurt — see notes in post) 2 Tbsp Raw Apple Cider Vinegar 1 Tbsp poppy seeds