We have all been there! It’s 10 pm, and you’re busy baking for your little one’s class party when you realise you’ve run out of, well, cake flour. Don’t fret! Here are the most crucial baking substitutes to save the day when you find yourself in a pinch. 

Dry ingredients

Cake flour

Who knew you don’t need cake flour for cake? Bread flour combined with cornstarch works just as well. Remove two tablespoons of bread flour per 1 cup and replace it with 2 tablespoons of cornstarch.  

Baking powder 

Baking powder is crucial in the baking process as it is a leavening agent. It helps baked goods rise by adding gas bubbles. If you run out of baking powder, mix ½ teaspoon of cream of tartar with ¼ teaspoon of baking soda for every teaspoon of baking powder you may need. Don’t have cream of tartar? Replace it with another acid – a teaspoon of vinegar or lemon juice will work perfectly. 

Also read: 4 baking tips you may not have known about

Brown sugar 

If you’re a frequent baker, you are bound to run low on sugar at some point. A simple replacement for brown sugar is a mixture of granulated sugar with a dark syrup like maple syrup or agave nectar. To get 1 cup of brown sugar, mix 1 cup of granulated sugar with 2 tablespoons of syrup and blend in a food processor. 

Wet ingredients 

Buttermilk 

If you don’t have buttermilk in the fridge, use this buttermilk cheat and make your own in a matter of minutes. For every cup of buttermilk, use 1 cup of milk with a tablespoon of white vinegar or lemon. You can even thin plain yoghurt with water until it’s pourable. 

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Eggs 

No eggs? No problem! Mayonnaise is your best bet if you’ve run out. It’s made with eggs and will help your bakes rise and give moisture and structure. Three tablespoons will replace one egg in your batter. Alternatively, (if you don’t mind the taste of banana) mash ¼ of a cup to replace 1 egg. 

Also read: Cooking and baking jargon to add to your vocab

Photography: Shutterstock

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Wholesome and sweet flavour make up this brown sugar and rooibos smoked chicken! Don’t stress if you don’t have a smoker at home, you can easily build a smoker on your stovetop with our guide.

SERVES 4 // COOKING TIME 1 hour 25 min

INGREDIENTS
8 chicken thighs
Olive oil, to coat
2 cup brown sugar
2 cup water
½ cup Worcestershire sauce
1 tbsp rooibos tea leaves
1 tsp grated ginger
1 garlic clove, crushed
To smoke
2 cups wood chips OR sawdust
½ cup rooibos tea leaves
Heavy-duty foil
Colander and big pot with a tight-fitting lid OR roasting tin and wire rack

METHOD
1. Season the chicken thighs with salt and pepper, and rub with olive oil.
2. Grill the chicken on high heat until charred, about 15 minutes on each side.
3. For the glaze, place all the remaining ingredients in a pot. Bring to the boil and cook for 3 minutes.
4. Reduce the heat and allow the sauce to simmer for 5 minutes until reduced.
To smoke
1. Soak the wood chips or sawdust in water for 1 hour. Drain.
2. Wrap wood chips or sawdust and tea leaves in foil. Poke a few holes in it with a fork. Place at the bottom of the pot. Place the chicken in the colander and position it over the foil packet.
3. Cover with a lid. Set the stove to medium and cook for 1 hour.

OR

1. Soak the wood chips or sawdust in water for 1 hour. Drain.
2. Place wood or sawdust and tea in a roasting tin. Place the chicken on a wire rack and position it on top.
3. Wrap the whole lot in foil, sealing tightly. Set the stove to medium and cook for 1 hour.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

The post Brown sugar and rooibos smoked chicken appeared first on MyKitchen.

Coffee, whipped cream and a smooth Irish whiskey. Could there be better combination? Let us show you how to make it the traditional way so you can serve it up to your guests after dinner.

SERVES 2 // HANDS-ON 10 min

INGREDIENTS
2 tbsp brown sugar
150 ml filter coffee, hot
3 tbsp whiskey
125 ml cream

METHOD
1. Add sugar to the filter coffee and mix well to dissolve.
2. Add the whiskey and divide the mixture between two Irish coffee glasses.
3. Whip the cream until soft peaks form.
4. Spoon on top of the coffee and serve immediately.

The post Irish coffee appeared first on MyKitchen.