How to Make a Cake Without Scales

Two Methods:Portioning the IngredientsA Recipe Example

Enjoy cakes? Enjoy treats? Brownies? Baked Yummies? But don't have cake making equipment like a cake mixer and kitchen scales? Don't worry. Here's how to make a cake without scales.

Ingredients

  • 4 tablespoons maple syrup
  • 3 pears sliced thickly
  • 125 gm/ 4 oz butter - this is one stick of butter or 1/2 of an 8oz block of butter
  • 180 gm brown sugar - converted, this is equivalent to 1 cup brown sugar
  • 2 eggs, beaten
  • 2 cups all purpose flour - This has been converted for you. The recipe called for 240 grams flour
  • 1/2 cup milk

Method 1
Portioning the Ingredients

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    Select your recipe. Take note of any ingredients that can be portioned easily.
    • Butter, for example, usually comes in a 4 ounce stick. So if the recipe calls for 6 oz of butter, use 1 1/2 sticks. If 3 oz is required, use 3/4 of a stick of butter.
    • Chocolate for brownies, for example, come in blocks with the weight published on the packaging. Break up the block of chocolate in the appropriate portion to obtain the amount required. For example, a block of chocolate may be 8 oz or 250 gms. If the recipe calls for 200 gms, break it up into 5 portions and use 4 portions of it. 200/250 = 4/5.
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    Note the ingredients that cannot be apportioned easily and will require conversion to cup measures.
    • For example flour comes in 1 or 2 pound packages and most cakes require about 240 grams or 8 ounces. The same will apply for sugar.
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    Use a reliable converter with cup equivalents. Find a converter with common cake ingredients. Keep this ingredient weight to cup converter handy. These measures here, are for US cup sizes and are rounded for convenient use.
      • 1 cup flour = 120 gm = 4 ounces
      • 2 cups of flour = 240 gm = 8 ounces
      • 1 cup sugar = 200 gm = 7 ounces
      • 1 cup brown sugar = 180 gm = 6 ounces.

Method 2
A Recipe Example

Here's the recipe for the moist and very easy upside down pear cake, made without scales nor a cake mixer. The ingredients list is provided above.

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    Before starting, turn on the oven to preheat at 360F/180C. Drizzle the maple syrup into the base of the non-stick loaf pan.
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    Arrange the pear slices on top of the maple syrup.
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    Make the cake batter. In a large roomy saucepan (yes, that's right, saucepan), melt the butter and stir in the brown sugar. Keep stirring to combine.
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    Take the mixture off the heat immediately the butter melts. The objective is to melt the butter, not to cook it. Off the heat, keep stirring. The texture will go from a runny mix of melted butter with brown sugar solids to a thick creamy mixture, much like caramel.
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    Add in the beaten egg and mix well. You'll see the mixture becomes smooth.
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    Toss in the flour and combine till there are no lumps. Add the milk and stir to combine well.
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    Pour the batter over the sliced pears. Pop the cake batter in the oven. Bake for 30 minutes till golden brown.
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    As soon as it cools down enough to handle, upturn the cake onto a serving platter. The bottom with the glazed fruit is now at the top.
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    Enjoy as is, or with cream or ice-cream.

Tips

  • Preheating is necessary as the oven cavity should be an even temperature when baking.
  • Retain the weight to cup conversions somewhere handy. It is faster to use a calculator than hassle around with scales.
  • Use non-stick bakeware to eliminate the step of lining and greasing pans.

Things You'll Need

  • A measuring cup
  • A wooden spoon
  • A roomy saucepan (ideally 4 quart saucepan)
  • A medium sized non-stick loaf pan
  • An oven

Sources and Citations

Article Info

Categories: Cakes