substituting matzo cake flour for all-purpose flour

[cathy]

I have a recipe for a honey cake that I want to make for Passover. It
uses 1 1/2 cups of all-purpose flour. Do I just substitute the same
amount of matzo cake flour or do I need to add something like potato
startch or such, as I've seen in some Passover cake recipes?

Cathy

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[masha]

On Mar 25, 1:27 am, cathy <cwell...@NOSPAMhotmail.com> wrote:
> I have a recipe for a honey cake that I want to make for Passover. It
> uses 1 1/2 cups of all-purpose flour. Do I just substitute the same
> amount of matzo cake flour or do I need to add something like potato
> startch or such, as I've seen in some Passover cake recipes?
>
> Cathy

According to Joan Nathan and several other lists of Passover
substitutions, 1 cup all-purpose flour can be replaced with 5/8
cup matzo cake meal.

I find cake meal makes things heavy, so usually use half meal
and half potato starch.

maxine in ri

[cathy]

On Sun, 25 Mar 2007 10:09:25 CST, "masha" <wee...@gmail.com> wrote:

>On Mar 25, 1:27 am, cathy <cwell...@NOSPAMhotmail.com> wrote:
>> I have a recipe for a honey cake that I want to make for Passover. It
>> uses 1 1/2 cups of all-purpose flour. Do I just substitute the same
>> amount of matzo cake flour or do I need to add something like potato
>> startch or such, as I've seen in some Passover cake recipes?
>>
>> Cathy
>
>According to Joan Nathan and several other lists of Passover
>substitutions, 1 cup all-purpose flour can be replaced with 5/8
>cup matzo cake meal.
>
>I find cake meal makes things heavy, so usually use half meal
>and half potato starch.
>

OK, so....I'm a bit confused. If I go by your half and half
suggestion, do I use 3/4 cup matzo flour and 3/4 cup potato starch?Or
do I use about 1/2 cup matzo flour and 1/2 cup potato starch?

Here's the whole recipe (I don't put in nuts, one family member is
allergic).

Lekach (Honey Cake)

1 cup sugar
1 cup honey
6 eggs, separated
1 teaspoon baking powder
1 pinch baking soda
1 tablespoon oil
1 cup nuts
1-1/2 cups flour
3 tablespoons cocoa

Beat egg yolks until light, add sugar and blend until light.
Add honey, then oil and mix until blended.

Combine dry ingredients, then add and mix until smooth.

Beat egg whites until stiff, then blend into batter. Pour into bundt
or tube pan. Bake in 350 degree oven for 45 mnutes or until done,
checking after 30 minutes.

Thanks,
Cathy

[masha]

> >According to Joan Nathan and several other lists of Passover
> >substitutions, 1 cup all-purpose flour can be replaced with 5/8
> >cup matzo cake meal.
>
> >I find cake meal makes things heavy, so usually use half meal
> >and half potato starch.
>
> OK, so....I'm a bit confused. If I go by your half and half
> suggestion, do I use 3/4 cup matzo flour and 3/4 cup potato starch?Or
> do I use about 1/2 cup matzo flour and 1/2 cup potato starch?

For your recipe, you'd want (5/8 cup plus 5/16 cup) of either meal,
potato starch, or half-each for a total of 1 cup minus 1 tablespoon.
So yes, your ~1/2 cup of each is correct.

> Here's the whole recipe (I don't put in nuts, one family member is
> allergic).
>
> Lekach (Honey Cake)
>
> 1 cup sugar
> 1 cup honey
> 6 eggs, separated
> 1 teaspoon baking powder
> 1 pinch baking soda
> 1 tablespoon oil
> 1 cup nuts
> 1-1/2 cups flour
> 3 tablespoons cocoa
>
> Beat egg yolks until light, add sugar and blend until light.
> Add honey, then oil and mix until blended.
>
> Combine dry ingredients, then add and mix until smooth.
>
> Beat egg whites until stiff, then blend into batter. Pour into bundt
> or tube pan. Bake in 350 degree oven for 45 mnutes or until done,
> checking after 30 minutes.
>
> Thanks,
> Cathy

Sounds tasty, but I do like my honeycake dense and spicy. Enjoy it!

maxine in ri