Sentences with phrase «less light cake»

I think you could use almond meal as well but you might get a slightly less light cake than with almond flour.

Not exact matches

Mine do get puffy, however, it's possible (if there's no way you accidentally used cake flour with leavening or mis - measured your leavining, adding too much) that it's a chemical thing with the lighter brown sugar... lighter color, less molasses, molasses add some acidity which I believe negates some of the baking soda, blah blah.

I like the darker look too, just like gingerbread cake, honey will make it lighter or less intense than the molasses.

I altered the original recipe by turning a cake into muffins and using less egg, since with light baked goods I feel that an extra egg can give the finished product and unpleasantly eggy taste.

Since I had never heard of much less made champagne cake, I had only Michelle's description to go by: a light and fluffy yellow cake, made with champagne.

Besides adjusting amounts of flour and liquids, some bakers also seem to swear by adding boiling hot liquids when creating vegan sponge cakes; and swapping butter for oil might also be a possibility in achieving a cake that is lighter / less dense (especially when, say, silken tofu is used).

Replacing the oil with flavored Greek yogurt kept the cake light and also allowed me to use less sugar.

It's light, not too dense, nor too sweet (I say that because I like less sugar in every sweet thing I eat, and I usually put less sugar in my cakes too — but I knew that the sugar in this recipe would help get the cake all fluffy and so I went ahead), it's moist of course, and simply delightful.

This cake tastes like a light cheesecake but contains much less calories, sugar and fat than regular cheesecake.

Polenta and ground almonds make up the «flour» part of this cake and indeed make it very light and moist, not to mention that it takes less than 10 minutes to throw together (before putting it in oven) and it is totally gluten - free and refined sugar - free (of course!).

This cake is made on the lighter side, which means less frosting than a typical cake, or a typical layer cake anyway.

Coconut flour, in my humble opinion, is the best grain - free flour because it provides a light, cake - like flavor and you can use less of it to get the results that you're looking for.

In Germany we prefer lighter cakes (I don't mean light in calories, but fluffier, softer, less compact and definitely less sweet).

Coconut flour, in my humble opinion, is the best grain - free flour because it provides a light, cake - like flavor and you can use less of it to get the results that you're looking for.

However, whipping cream with this method makes the end result much less fluffy, more sturdy, dense, and an absolutely perfectly light filling for a cake that won't end up drooling out the sides when placing on the top layer.

Still, this is a much denser — and longer, by 45 minutes — confection, one that doesn't always go down as easily as the less - adorned yet lighter - than - air angel - food cake that was the original.

In light of recent research results on real climate sensitivity being very likely less than thought, it seems you are having your cake and eat it to.