What is a high -ratio cake?

In general, a high cake ratio is any type of cake that is prepared in the recipe with a relatively high amount of sugar, especially if the sugar content is compared with the amount of flour used. This type of cake is characterized by a taste that is made extremely sweet, due to the higher sugar content and the tendency to be very humid compared to the cakes that contain less granulated sweeteners.

Usually the correct high cake ratio will require the use of specially formulated flour and shortening. Shortening is usually emulsified, helping to give the smoothness of the finished cake. The flour is usually grounded into very fine particles and can be treated or chlorinated to allow the particles to mix quickly with a high sugar content and liquids used in the recipe. In this type of cake, flour and wholemeal flour mixtures that are ideal for use are ideal.

Eggs, water and milk and are typical liquid choices in sweet cakes of this nature. Three liquids are investedAnd mixed separately from dry ingredients and then slowing into a mixture of flour and sugar. At the discretion of the baker, additional flavors can be added.

Regarding the amount of sugar contained in a high ratio, there is a certain difference of opinion. There are people who are considering any recipe for a cake that requires a ratio of more than one part of sugar to three parts to be a high ratio. Others believe that any recipe for a sweet cake, including more than one part of sugar to two parts, is qualified. Almost everyone agrees that if the recipe requires as much sugar in the mixture as flour, this term can be correctly referred to the finished product.

One of the advantages of a high ratio is that it tends to remain fresh at room temperature longer than some cakes that contain less sugar. When wrapped in a plastic packaging or a reduction in a small covered cake plate, however, begins faster when it isPacked in a plastic packaging.