What happened to The Darling Baker? (and a few other questions)

It’s been years now since I lived and baked in Darlinghurst, Sydney, and more than a year since I moved to New York. “Darling” really did refer to my original locale rather than the style of my baking, so the name has changed, but everything else will remain mostly the same. Continue reading

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The Darling Basics: Don’t have cake flour? Don’t fret.

For every cup of cake flour* you need:

  1. Sift together 1 cup plain flour + 2 tbsp cornflour.
  2. From this, measure out the 1 cup of ‘cake flour’ you need.
  3. Sift the measured 1 cup of ‘cake flour’ again when you add it to your recipe.

Thank you, Smitten Kitchen!

*What’s the difference anyway? Cake flour = less protein and less gluten = cakes that are less dense, less chewy and less ‘bound’ (i.e. softer and fluffier). Thank you David Lebovitz. Now if you don’t mind, I’m off to try my hand at those lamingtons…