American cup measures??

[lulumama]

Recipe asking for cup of butter...is that 120 g???

here

Oooh, that does look tasty, but our house favourite cheesecake is a Nigella pumpkin one.

Most of the US-style cakes I do are veggie- or fruit-based (carrot, courgette, orange, pear, banana, etc etc).

They soudn interesting, I'd love to get mroe fruit and veg into cakes round here, will have to have a look for some recipes. I've never tried making cake with courgette or pears!

This is the courgette one I use. I keep trying different pear ones, although most of them call for canned pears.

woo hoo!!! who'd have thought a thread about american cup measures would attract so many responses ! thanks for all recipes and stuff !! xxxx

I bake exclusively using American recipes .

That grams/scale thing is the one thing I just can't get used to here.

re the raising agents NCQ>..the biscuits were a tad puffier than i would have imagined! the dough was waaaay to sticky and needed loads more flour!

oooh I was searching for courgette, I forgot they don't call them that! Will give that a go, I love courgettes. Now I jsut need to make space in the freezer...

so expat... any butter measuring tips?

Make sure the butter is at room temp, Aitch. Then you just spoon it into the cup.

You can spray the inside of the cup w/FryLight so it slides right out - this tip also works with honey, golden syrup, treacle or any other sticky substance.

I've got a block out just now, for my cherry polenta shortbread tonight.

my best butter biscuits are my easiest:
1oz sugar, 2oz butter and 3oz flour (or multiply up accordingly)
cream the butter and sugar, stir in the flour, knead, roll, cut out, 10min in a moderate oven.

frylight??

self raising, Mrs B?

Yes, that spray oil. You can also use just sprayed on oil. Get one of those oil misters.

plain, sorry
it's from my mum's ancestral folder where it's always either 'SR' or 'Flour' - the latter is plain, the former self-raising

do you have to push the butter down then so that it is a compresed full cup?

I do, Kelly.

interesting about the fry light, expat. i've got a mister but it's full of olive oil. i don't suppose that would make a difference, though, would it?

I would use vegetable oil, Aitch, because the taste of olive could come through.

i guess i could blob some veggie oil on some kitchen roll. although i do like a bit of olive oil in home baking actually.

I'm just about to make some chocolate sheet cake.

Just waiting for the butter to go a little softer.

Mmmm.

What's choc sheet cake Expat?