What Is A High Ratio Cake? - Coffee House and Pastries

In general, a high ratio cake is any type of cake that is prepared with a relatively high amount of sugar in the recipe, especially when the sugar content is compared to the amount of flour that is used.

What is the cake ratio?

The 1:1:1:1 Ratio

A basic cake is composed of four ingredients: flour, sugar, butter, and eggs. By using equal amounts (in weight) of each of these ingredients, you’ll be able to make a perfect pound cake (fun fact: pound cake got its name because it is composed of one pound of each of these ingredients).

Can I use high ratio flour for cakes?

This high ratio cake flour is just what you need for use in high sugar recipes and cake batters! The 50 lb. bag will keep your restaurant or bakery in good supply. Essential for making premium layer cakes and sheet cakes, this flour is also ideal for pound cakes, sponge cakes, angel food cakes, and cupcakes.

Why is it called high ratio cake?

These are the sweeter, more tender cakes you’re probably looking for. After all, they’re called high ratio because they contain a higher ratio of sugar. That must be why sugar is usually the first listed ingredient. High ratio cakes are a little more complicated and require a bit of math.

What is a low ratio cake?

Low ratio cake-

The formula which contains an equal proportion of sugar and flour or less sugar than flour is known as low ratio cake. It is the first step in cake manufacturing. There are four main ingredients necessary in the construction of a cake formula. They are flour, fat, eggs, and sugar.

What is the ratio of flour to sugar?

Sugar = Flour

A cup of sugar weighs about 7 ounces, and a cup of all-purpose flour weighs about 4-1/2 ounces. So, if we’re building a recipe with 1 cup sugar, we’ll need about 1-1/2 cups flour (about 6-3/4 ounces).

How do you use ratios in baking?

The ratio is 1:2:3, by weight. If I tell you the cake is made with 2 cups of butter, 4 cups of sugar, 6 cups of flour: divide all the numbers by 2 cups and you end up with 1 of butter, 2 of sugar, 3 of flour. That’s a 1:2:3 ratio, by volume.

Is high ratio flour same as cake flour?

Common and basic flour for cake making. Best suits for all cake recipes that require high ratio contains. High-ratio flour has the lowest protein content among all the other flours, from 7.5% – 8.5%. It has a very fine texture and is extremely white.

Is high ratio cake flour the same as cake flour?

Hi ratio cake flour is special cake flour that is able to hold large amounts of liquid, which gives cakes a light, moist, soft texture. Hi ratio cake flour is also sweeter and when used to make cake, allows the cakes to have a longer shelf life than if make with standard all-purpose flour.

Can I use high ratio flour for cookies?

High ratio flour is superfine flour with lower protein content of 7.5 – 8%. Using high ratio flour, lowers the protein content of the mix resulting in a tender cookie.

Is it better to use milk or water in cake mix?

Milk: Add MILK, not water, when your box mix calls for liquid. The milk adds density, fat and, most importantly, extra flavor to your mix. Egg WHITES: Not adding the yolks to the cake makes the cake fluffy and whiter!

How do pound cakes differ from shortened cakes?

The traditional English pound cake is a compact, shortened cake leavened only by air and steam. In America, it is thought that the butter cake evolved from the original British recipe as there are a lot of similarities, but the butter cake here can be lighter in texture.

What is the ratio of baking powder to flour?

Good rule of thumb: I usually use around 1 teaspoon of baking powder per 1 cup of flour in a recipe.

What are the differences between high ratio and low ratio cake?

Batter type cakes can be divided into (i) High ratio cake and low ratio cake. High ratio cake isthat which contain more sugar than flour while low ratio contains less sugar than flour. Basic differences between them is the stiffness or fluidity of the batter.

Why do bakers use percentages when measuring ingredients?

Understanding and working in baker’s percentages—also known as baker’s math or formula percentage—is a way to quickly scale up and down recipes, a way to read a formula and immediately understand the type of bread it represents, and a way to add and remove ingredients without affecting the entire recipe.

What is the formula for a cake?

Basic principles of addressing a balanced cake formula

Amount of sugar should be less than flour 85-90%. Amount of fat should be less than sugar 50-70%. Amount of egg should be higher than fat 55-75%. Total amount of liquids should be higher than sugar.

What is a high ratio method of baking?

Cakes made with the two stage method or “high ratio” method are tender and have a velvety crumb. 5 Why Use This Method? 6 Two-Stage Method vs Creaming Method: What’s the Difference? 8 Feeling Experimental? Try This!

What is the high ratio mixing method?

I mentioned in the introduction that this mixing method was developed to make high ratio cakes. The ratio refers to the ratio of sugar to flour. Cakes that work best with the two stage or “high ratio” method are cakes that contain a lot of sugar in comparison to the flour.

For Great Cakes, Get the Ratios Right – How-To

Have you ever questioned how a baker can design a cake recipe from scratch and be certain that it will turn out well?Instead of using intuition to create a great meal, as is often the case in the case of savory chefs, a baker must work within certain constraints in order to produce a cake that will rise well, set properly, and taste the way she desires.Baking a cake without first ″doing the arithmetic″ to ensure that the components are in proper proportions is something that only experienced cake makers would contemplate doing.It makes all the difference in the world to use the proper quantities of wheat, eggs, sugar, and fat.

Flour and eggs for structure, fat and sugar for tenderness

Baking cakes relies heavily on the protein elements, which include wheat and eggs, to provide structural support.They are primarily responsible for holding the cake together.Fat and sugar, on the other hand, have the opposite effect, destroying or softening the cake’s structure while simultaneously adding softness and wetness.Using too much of the structure-building flour and eggs can result in a cake that is rough and dry.

Using too much of the moistening, softening fats and sugars may result in a cake that does not set properly.
It may be a soupy mess or it could be so soft that it crumbles in your mouth.
Bakers have developed formulae to balance these elements so that their cakes have the power to keep together while remaining soft and moist at the same time.

These formulae do not have to be followed to the letter, but if you deviate from them by more than roughly 20%, you may have difficulties.pound-cake (or lean-cake) recipes, which have less sugar than flour; and ″high-ratio″ formulations, which include a higher proportion of sugar than flour.The general rule is that high-ratio cakes necessitate the use of shortening, which contains emulsifiers that aid in the holding of the cake together.The use of butter in high-ratio cakes is possible only if you aerate the butter by creaming it and if you incorporate emulsifiers such as egg yolks into the batter before baking.

Some bakers even use olive oil, which has natural emulsifiers, to produce their desserts (mono- and diglycerides).For the more popular, sweeter, higher-ratio cakes, below are the three recipes to follow:

Sugar = Flour

When weighing the ingredients, the sugar should be the same weight as, or slightly heavier than the flour.Keep in mind that this is a weight calculation, not a volume calculation.Sugar weighs around 7 ounces, and all-purpose flour weighs approximately 4-1/2 ounces in a cup of batter.As a result, if we’re creating a recipe that calls for 1 cup sugar, we’ll require around 1-1/2 cups flour (roughly 6-3/4 ounces).

The eggs should be around the same weight as, or slightly heavier than, the fat.
One big egg (when it is not in its shell) weighs around 1-3/4 ounces.
If our developing recipe calls for 4 ounces of butter (or shortening), we may substitute two whole eggs (3-1/2 ounces) for the 4 ounces of butter.

This is a touch below, but keep in mind that these guidelines are flexible, and we’re still inside 20 percent of the mark.

Eggs = Butter

Eggs, on the other hand, are divided into two parts: the whites, which dry up baked foods, and the yolks, which smooth and velvety textures.The yolk of a big egg weighs around 2/3 of an ounce.Adding more yolks to a cake is one approach to get a better balance between the eggs and the fat, as well as a smoother cake.It is possible to use one egg plus three yolks for a total of around 3-3/4 ounces, or one egg plus three yolks.

There should be an equal or greater weight of liquid in relation to sugar (including the eggs).
7 ounces of sugar and 3-1/2 or 3-3/4 ounces of eggs have been added to our recipe to make it 7 ounces total.
We might add 4 ounces (1/2 cup) of a liquid, such as milk or buttermilk, to make the whole amount of liquid weigh greater than the sugar in order to achieve this.

Eggs + Liquid = Sugar

It is also crucial to use proper leavening.In the event that a recipe is overleavened, the bubbles will become too large, float to the top, and explode!Your leavening has failed you, and the result is a thick, dense cake.Most cake recipes call for one teaspoon of baking powder for one cup of flour, which is an ideal quantity of leavening for most cakes.

As a general rule, 1/4 teaspoon baking soda per cup of flour is used for baking soda (which is needed if the recipe has a significant quantity of acidic substances).
Do not forget to add a little salt, perhaps 1/2 teaspoon for a tiny cake like this one, to finish it off.
It has a significant impact on taste.

Once you have a formula that works, you can test it and start making tweaks based on your preferences.I prefer moist baked items, therefore I would have begun with one egg and three yolks instead of one whole egg.For a moister cake, I may increase the sugar or substitute some or all of the butter with oil, depending on my preferences.Oil covers flour proteins better than other fats, resulting in a product that is more delicate and moister in texture.

Steamed Radish Cake, A Dim Sum Favourite That You Can Now Make At Home

Steamed Radish Cake is a famous Cantonese dim sum delicacy that is made using radish.It is simple to prepare, may be prepared ahead of time, and can be served either as is or frozen and thawed before being pan-fried as needed when needed.Radish Cake is available in two preparations: pan-fried and steamed.In any case, they are equally delicious.

It is also known as Chinese Turnip Cake in other parts of the world, and Carrot Cake in Singapore, where it is historically named Radish Cake.
This cake dish is made entirely of shredded Chinese radish, which is in contrast to its name.
This kind of Radish is also referred to as Daikon Radish or White Radish in some circles.

As a result, I believe that Radish Cake is a more appropriate name for this meal.Steamed Radish Cake, in the Hong Kong manner, is the classic dim sum recipe that I am sharing with you today.This kind of Radish Cake is a little softer than the traditional one and is typically served in Cantonese dim sum restaurants such as Tim Ho Wan’s Tim Ho Wan.

How To Make Steamed Radish Cake (Chinese Turnip Cake – Loh Bak Gou 蒸萝卜糕)

Start By Preparing Ingredients

The preparation of the materials is the first step in making this wonderful Steamed Radish cake.For the flavor of this dish, I’ve included dried scallops in the mix.If you don’t have them or don’t want to include them, that is quite OK as well.To begin, peel and shred the radish or daikon, then chop it into little pieces.

To give the radish more texture, grate half of it into coarse strips rather than neatly chopping it, then hand chop the other half.
The mix of grated and hand chopped radish contributes significantly to the creation of a well-balanced cake texture.
Then prepare the flavoring components that will be added to the radish cake once it has been baked.

First, rehydrate the dried shrimps, dried shiitake mushrooms, and dried scallops by soaking them in water until they are completely rehydrated.In a measuring cup, pour out all of the dried ingredients and reserve all of the soaking water for the next step.Finely dice the dried shrimps and dried mushrooms, then shred the scallop into little fibres once they have been chopped roughly.Remove the skin from the chinese sausage and finely dice it before serving.

After that, be ready to cook the items.Stir-fry the radish strips until they are slightly wilted in a wok until they are slightly wilted Continue to heat until the radish is softened and cooked, adding more water if necessary.Drain the cooked radish through a sieve to remove any excess liquid.Remove as much liquid as you can from the cooked radish and leave the radish juice aside to cool while you cook the rest of the radish.Afterwards, measure out one cup of radish juice to include into the rice flour and tapioca flour mixture.

If you do not have one cup of radish juice, simply add one cup of water to make up the difference.
Stir until the flour mixture is free of lumps and a smooth batter is created.
After that, lay it away.

Combine Ingredients and Cook Steamed Radish Cake

Garlic, chinese sausage, dried shrimp, and dried shiitake mushrooms should all be sautéed in the same pan until aromatic.Remove from heat and whisk in the radish and spices until all of the ingredients are well integrated (about 5 minutes).Finally, put in the flour batter and cook on a low heat, stirring constantly, until the mixture begins to thicken and change into a paste.Transfer the radish cake to a steaming tray that has been greased and steam for 45 minutes to 1 hour, or until it is done.

Once the cake has been steamed, insert a toothpick and it should come out completely clean.
And with that, we’re done!
Remove from steamer and set aside on a wire rack to cool.

Decorate with fried shallots, white sesame seeds, sliced spring onions, and red chilies for garnish.Allow for at least 4 hours of cooling time before cutting and serving.Adding dried shrimp, scallops, shiitake mushrooms, and Chinese sausage to the radish cake results in one of the most umami-filled handmade dim sum treats, which is then cooked to perfection.

Popular Ways To Serve Radish Cake: Steamed or Pan Fried

You may eat the steamed radish cake on its own or with some chilli sauce on the side.If you wish to pan fry, simply omit the garnishing from the preparation.All you have to do is pan fried them with a little oil and you’re set to go.Whether for breakfast, tea time, or even a gathering at home, this Steamed Radish Cake is a delicious option.

So spoil your family and friends with a surprise today!

Steamed Radish Cake (Chinese Turnip Cake – Loh Bak Gou) 蒸萝卜糕

Huang Kitchen created this recipe. Angie Liew is a Singaporean actress and model. Steamed Radish Cake is a famous dim sum delicacy that is made with radish. This delicacy, which is also known as Chinese Turnip Cake or Loh Bak Go, can be served either steamed or pan-fried. Preparation time: 2 hours Tap or hover to change the number of servings. Cooking time1 hour 8 persons can be served.

Equipment

6-7 inch round or square steaming tray or cake pan

Ingredients

Ingredients:

The ingredients are as follows: 1 daikon radish (750 grams), peeled, grated, and cut
15 grams shitake mushrooms (soaked and drained), finely diced, retain liquid
30 grams dried shrimp (soaked and drained), coarsely minced, retain liquid
25 grams dried scallop (soaked and drained, shred into thin fibtre, retain liquid)
1 chinese sausage (remove skin), finely diced
3 cloves garlic (

Batter:

1 cup soaking liquid or water
130 gram rice flour
30 gram tapioca flour
130 gram rice flour

Seasonings:

14 teaspoons salt
12 teaspoons sugar
12 teaspoons chicken stock granules
12 teaspoons powdered white pepper

Garnishing:

14 cup toasted white sesame seeds
2 tablespoons sauteed shallots
1 red chilli, sliced into bits
1 bunch chopped spring onions

Instructions

Preparing ingredients:

Have all of the materials necessary to prepare steamed radish cake on hand
To begin, peel a daikon (white radish). Then divide the mixture into two equal halves. Take one part and use a julienne peeler to shave it into threads. The remaining amount should be hand-cut into pieces and then julienned into larger strips. After that, put it away.
Dried shrimps, dried shiitake mushrooms, and dried scallops should be soaked in water until they are thoroughly rehydrated (about 2 hours). Keep the soaking liquid aside.
Then roughly chop the dried shrimps, finely dice the dried shiitake mushrooms, finely dice the chinese sausage, and finely shred the dried scallop into thin fiber
then combine all of the ingredients in a large mixing bowl and mix well.
Last but not least, peel and cut the garlic. The preparation work is completed, and we can begin cooking immediately.

Cooking the cut radish (daikon):

Add the radish strips to a hot wok that has been preheated (daikon). Toss until the spinach is somewhat wilted. After that, pour in the soaking water. Reduce the heat to low and cover with a lid. Cook for another 10 minutes, or until the vegetables are lovely and soft, stirring regularly, until the vegetables are done.
Remove and drain the softened radish through a sieve into a basin, collecting all of the radish juice from the softened radish in a separate container. Remove as much liquid as possible from the cooked radish by pressing it with the back of a spoon. Measure out 1 cup of radish juice from the drained radish juice and set aside to cool for a few minutes. In a separate bowl, place the drained radish. Then you’ll need to make the batter.

Preparing Radish Cake Flour Batter:

For the flour batter, first combine the rice flour and tapioca starch in a large mixing basin until well combined. In a separate bowl, combine the 1 cup radish juice and whisk thoroughly to combine until there are no lumps and a homogeneous batter is created. Then get ready to make the steamed radish cake by steaming it.

Preparing Steamed Radish Cake:

In a wok, heat a small amount of oil and sauté the garlic until aromatic. Then throw in the chopped chinese sausage and cook the sausage over low heat until the pork fat is rendered. In a separate pan, heat the chopped mushrooms until they are fragrant, then put in the dried shrimp and dry scallops and stir fry until everything is uniformly distributed. After that, throw in the spices and combine thoroughly. And now we’re ready to start pouring in the batter.
Reduce the heat to a low setting and pour in the flour mixture. Stir quickly to ensure that all of the components are well distributed. Cook until the mixture has thickened to the consistency of a paste. When you have finished cooking, turn off the heat and lightly oil the bottom and sides of a heatproof steaming tray. Once this is done, transfer the radish paste to the greased baking pan. Smooth out the top with a spoon or spatula, and make sure there are no gaps between the sides of the tray while you bake it! In order to steam the radish cake, first bring water in a wok to a boil, then put the steamer on top of the pan. 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from the steamer and allow to cool on a wire rack before serving. Allow to cool fully before cutting and serving with dipping chilli sauce and hot chinese tea on the side.

Enjoy!

Notes

The use of tapioca flour or cornflour helps to hold the cake together when it is baked with the fragrant dry spices and chinese sausage.
Cook the radish and flour combination over low heat until it begins to form a paste after you’ve added the flour batter to the pan. This will help to guarantee that the radish cake has a uniform texture when it is cooked later on
I am using a wok with a rack as a steaming device. Cover and bring to a boil a quarter of the way filling the wok with water. After that, remove the lid and lay the radish cake in the center of a steaming tray. Cover and cook over medium-high heat until the vegetables are tender. If required, refill the water container. You may also use a bamboo steamer to prepare your food.
Steamed or pan-fried radish cakes are delicious, and the best thing is that they can be made ahead of time and stored in the refrigerator for up to a week! If frozen, it may be maintained for even extended periods of time.

NUTRITION

The following nutrients are included: 134 calories; 23 grams of carbohydrates; 5 grams of protein; 3 grams of fat; 1 gram of saturated fat; 43 milligrams of cholesterol; 226 milligrams of sodium; 279 milligrams of potassium; 3 grams of sugar; 84 international units of vitamin A; 30 milligrams of vitamin C; calcium: 93 milligrams of iron; and 3 grams of sugar.Appetizers are the first course.Asian and Chinese cuisines are available.Dim sum, steamed, steamed cake are some of the keywords to remember.

Some Questions About This Recipe

What is causing my radish cake to be too soft or too firm?Making the batter and altering the quantity of rice flour to liquid can result in a more or less soft cake depending on your preference.Increase the liquid to flour ratio if you want a softer cake texture.The flour ratio can be raised to provide a firmer cake texture.

What is causing the bitter flavor in my radish cake?
How can I get rid of the bitter taste of radish?
Unlike other vegetables, radish or Chinese turnips have a little bitter or pungent flavor.

This is a normal and regular occurrence in this meal.If you do not like for the flavor of radish juice, you can increase the water to radish juice ratio; for example, instead of 1 cup radish juice, use half a cup radish juice and half a cup water instead.Is it possible to pan fried this radish cake?Yes, simply pan fried the radish cake in a small amount of oil till golden brown.

When left in the fridge for 1 day, the texture will become more solid, making it easier to fry.Skip the garnishing if you’re frying.Is it possible to construct a vegetarian or vegan version of this Steamed Radish Cake (Plain Radish Cake) recipe (Steamed Radish Cake)?Remove the dried shrimps, dried scallops, and chinese sausage from the Steamed Radish Cake recipe to produce a vegetarian or basic version of the meal.Alternatively, vegetarian substitutes can be used in place of these components.

Mushroom seasoning can be used in place of chicken stock granules in this recipe.
To get the silky texture of Steamed Radish Cake used in Cantonese dim sum restaurants, follow these steps: It is critical to cook the batter mixture on a low heat until it becomes a thick paste before pouring it into the steaming tray.
This will keep the batter from separating while it is being steamed.
The mix of hand chopped and grated radish contributes to the creation of a well-balanced texture in the cake.
How long can I keep this radish cake in the refrigerator?
This radish cake may be kept in the refrigerator for up to a week in advance.

If frozen, it may be maintained for an even longer period of time.

See our other Dim Sum Recipes:

The recipe for Steamed Glutinous Rice with Chicken (Loh Mai Kai) 糯米鸡 Steamed Pumpkin Cake (Chinese Steamed Pumpkin Cake) Preparation of Steamed Pork Ribs with Pickled Plums 咸水梅蒸排骨 Dim Sum in the Traditional Style Cooking Instructions for Steamed Spare Ribs with Fermented Bean Paste 豆酱蒸排骨 Steamed Yam Cake (Kuih Keladi) is a traditional Indonesian dessert.Bak Tong Gou (Steamed White Sugar Cake) is a traditional Chinese dessert.

Angie Liew

Angie Liew (also known as Huang) has had a great passion for cooking since she was a child. Self-taught chef, she concentrates on refining cooking recipes, simplifying cooking procedures, and recording cooking techniques so that her delicious home-cooked meals may be served and enjoyed with family and friends.

Here’s Why the Carbon-Nitrogen Ratio Matters

Have you ever driven or worked with a perfectly tuned vehicle or equipment that just purred as it traveled down the road or across the field?The equivalent would be bacteria thriving in soils with a carbon-to-nitrogen (C:N) ratio of 24:1.(24 parts carbon to 1 part nitrogen is a good ratio.) Soil bacteria can stimulate the release of nutrients such as nitrogen, phosphorus, and zinc to crops when certain ideal circumstances are met.The quantity of residual soil-protecting residue cover that stays on the soil is affected by this ratio at the same time.

The 24:1 ratio achieves a good compromise between the two alternatives.
It is possible for things to go wrong if you change it.
The Natural Resources Conservation Service (NRCS) has a nice pdf outlining the necessity of maintaining this carbon-nitrogen ratio.

To access the pdf, navigate to Soil Health literature, which may be found on the left-hand side of the page under ″Dig Deeper, Learn More.″ This will take you back to the ″Dig Deeper, Learn More″ section of the page, which is located on the left-hand side of the page.For more detailed information, please see Carbon to Nitrogen Ratios in Cropping Systems (PDF).To tide you over till then, here’s a synopsis of the pdf document:

What is the C:N Ratio?

It’s pretty much exactly what it says on the tin. It is defined as the ratio of the mass of carbon to the mass of nitrogen in a material (in this case, soil). A carbon to nitrogen (C:N) ratio of 10:1 indicates that there are ten units of carbon (C) for every unit of nitrogen (N) present in the soil. This ratio has the potential to have a major influence on: crop residue decomposition, particularly residue-cover on the soil
and crop yield.
Crop nutrient cycle (with a focus on nitrogen).

When planning cash crop rotations and cover crop rotations, it’s critical to understand the ratios between cash crops and cover crops.Microbes require a C:N ratio of around 24:1 in order to survive.Approximately 16 parts of carbon are utilized for energy production, with the remaining eight parts being used for maintenance.The C:N ratio of the residues varies from one to the next.

With a C:N ratio of 25:1, mature alfalfa hay is virtually perfect for soil microorganisms, and it is very beneficial to them.
Microbes devour it fast, leaving nothing in the way of extra carbon or nitrogen.
When it comes to feedstuffs, there exist extremes in the C:N ratio.

On one side, wheat straw contains an 80:1 carbon to nitrogen ratio.Hairy vetch, on the other hand, has a C:N ratio of 11:1, which is quite high.

How C:N Ratio Impacts Soil Cover

The faster bacteria devour leftovers, the shorter the amount of time soil remains covered.This shortens the amount of time residue may shield soil from soil-shattering rainfall.It also shortens the amount of time residue protects soils from moisture-sucking sunlight and scorching winds, which is beneficial.The same may be said for the environment that agricultural leftover offers for the arthropods that devour weed seeds and shred crop residue.

On the other hand, these same leftovers must ultimately decay in order to release plant nutrients and increase the amount of organic matter in the soil.
The need of maintaining a balance in order to prevent soil cover from degrading is demonstrated by the following: It’s analogous to humans having a healthy, well-balanced diet.
A microbe’s consumption of surface-covering wheat residue, which has a high C:N ratio of 80:1, is analogous to the act of chewing celery in your mouth.

It’s beneficial for you, but it takes a long time to consume.Despite the fact that the wheat covers the ground, it also causes a temporary shortage of nitrogen.Because it has a greater percentage of carbon to nitrogen, bacteria must find more nitrogen to compensate for the excess carbon produced when they devour the wheat straw.This must be due to an oversupply of nitrogen in the soil.

This has the potential to cause a temporary N shortage (immobilization).This might continue until some microorganisms die and the N stored in their bodies is released into the environment (mineralization).Microbes, on the other hand, quickly consume a crop with a low C:N ratio, such as hairy vetch (11:1 C:N ratio), in a manner similar to how most humans would quickly consume a piece of chocolate cake.Unfortunately for us, chocolate cake provides little in the way of nutritional value.It’s the same with hairy vetch residue cover in that regard.

Because microbes consume residue in a short period of time, only a small amount of hairy vetch cover remains on the soil surface.
In addition, because hairy vetch contains less carbon to nitrogen than the optimal 24:1 ratio, the microbes will consume the vetch and leave the excess nitrogen for growing plants on the other hand.
Additionally, these microbes were capable of digesting other residues with a C:N ratio greater than 24:1.

Strike a Balance

What you need for your soil is a microbe’s version of a well-balanced diet for yourself, which includes dairy, fruits, vegetables, grains, as well as meats and legumes, among other things. That is what you can expect when you use cover crops into your cash crop rotation. Consider the following example: a low C:N ratio cover crop comprising legumes (peas and lentils), soybeans (soybeans, sunn hemp, or clovers), and/or brassicas (turnip, radish, canola, rapeseed, or mustard) may be planted after a high C:N ratio crop such as maize or wheat to provide nitrogen fixation. This can aid in the decomposition of wastes while also increasing the availability of nutrients for the following crop. Sunflowers or millet, for example, are examples of cover crops with a high carbon to nitrogen ratio that may be planted following a cash crop with a low residue and a low carbon to nitrogen ratio, such as peas or soybeans. Nonetheless, they have the potential to disintegrate over the following growing season, releasing nutrients into the soil for the following crop. The following is a list of the carbon to nitrogen ratios of agricultural residues and other organic compounds. These can assist you in getting closer to the optimal 24:1 C:N ration. A ratio of 82:1 for rye straw, 80:1 for wheat straw, and 70:1 for oat straw. A ratio of 37:1 for rye cover crop (flowering)
29:1 for pea straw
26:1 for corn straw. A ratio of 25:1 for mature Alfalfa hay. A ratio of 20:1 for Rotted Barnyard Manure. A ratio of 11:1 for Hairy Vetch Cover Crop.

Kentucky Butter Cake

The Pillsbury Bake-Off Contest was held in 1963, and this old-fashioned vanilla butter cake drowned in syrup was declared the winner.The recipe for this wonderful butter cake has been around since at least 1963, when Nell Lewis of Platte City, Missouri submitted it in the Pillsbury Bake-Off Contest and won first place.It’s a classic vanilla buttermilk pound cake soaked in a rich butter and sugar syrup that’s as good as it gets.While the syrup not only helps to moisten the cake (and I do mean truly wet the cake), it also helps to create a crisp coating on the surface, similar to that of a glazed donut.

The simplicity of this butter cake makes it difficult to beat.
Kids and adults alike will enjoy it.
I’d like to express my gratitude to Karen Tannenbaum, a long-time reader, for sharing her recipe with me.

What you’ll need To Make Kentucky Butter Cake

Just a few remarks about the process before we get into the detailed instructions.This butter cake is classified as a ″high-ratio″ cake, which indicates that the weight of the sugar is equal to or more than the weight of the flour in this recipe.What is the significance of this?High-ratio cakes can be created using the ″high-ratio″ or ″quick-mix″ method, which is less time-consuming than the more popular ″creaming″ approach (in which the butter and sugar are creamed together before the eggs, flour, and liquid are added).

This includes first mixing together all of the dry ingredients with the butter and a portion of the liquid, and then adding the remaining liquid components until everything is well combined.
Not only is this process quicker and easier to use than the classic creaming procedure, but it also produces cakes that are exceptionally soft and fine-textured.

How to make kentucky butter cake

Combine the buttermilk, eggs, and vanilla extract in a medium-sized mixing basin or liquid measuring cup.Whisk the ingredients together and set them aside.The mixture will begin to look curdled as it stands; this is just normal.In the bowl of an electric mixer fitted with the paddle attachment or beaters, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined and smooth.

Beat on a low speed for 30 seconds to blend the ingredients together.
Add the soft butter and half of the buttermilk mixture to the mixing bowl and stir well.
Mix on low speed for about 1 minute, or until the mixture is moistened but still a bit crumbly.

Slowly pour in the leftover buttermilk mixture while the mixer is still running on low speed.Increase the speed to medium and mix for three minutes, pausing briefly to scrape down the sides and bottom of the bowl with a rubber spatula once the mixing is through.The batter should be light and creamy in appearance.Fill a Bundt pan with Baker’s Joy or Pam with Flour after spraying it with Baker’s Joy or Pam with Flour.

Bake for 1 hour, or until a cake tester inserted into the center comes out clean.Place the pan on a cooling rack to cool.

How to make the glaze

While the cake is cooling, begin to prepare the glaze.In a small saucepan, heat the butter, granulated sugar, water, and vanilla extract until the butter is melted.Bring the mixture to a boil, then decrease the heat and continue to cook until the sugar has completely dissolved, about 1 minute.Poke around 40 holes in the bottom of the still-warm cake, going approximately 3/4 of the way down the cake using a stick or toothpick.

Half of the glaze should be spread evenly over the bottom of the cake.
If the glaze begins to pool on the surface, make additional holes to allow it to sink deeper.
Allow 30 minutes for the cake to cool on the cooling rack.

Invert the cake onto a serving dish to finish serving it.Brush the remaining glaze over the top and sides of the cake, allowing it to soak in as you go.Repeat with the remaining glaze.(Move carefully so that the glaze may soak into the cake.) Allow for at least one hour of cooling time before serving the cake.

Just before serving, sprinkle the top of the cake with confectioners’ sugar, using a small sieve to ensure even distribution.

Kentucky Butter Cake

Nell Lewis’s Pillsbury Best of the Bake-Off® Cookbook was used as inspiration for this recipe (Clarkson Potter, 1996) The Pillsbury Bake-Off Contest was held in 1963, and this old-fashioned vanilla butter cake drowned in syrup was declared the winner.