What proportion of fat to flour is used when making cakes by the rubbing in method?

When making cakes using the rubbing-in method, the typical proportion of fat to flour is 1:1.

This means that for every 100g of flour, you would use 100g of fat.

However, this can vary slightly depending on the specific recipe and the type of fat used.

Here's why this ratio is important:

* Fat: The fat provides tenderness and a rich flavor to the cake. It also helps to create a crumbly texture when rubbed into the flour.

* Flour: The flour provides structure and stability to the cake.

Common Fats used in the Rubbing-in Method:

* Butter: Provides a classic cake flavor and texture.

* Margarine: A good substitute for butter, offering a similar texture and flavor.

* Shortening: Produces a very tender and moist cake, but can lack flavor.

Important Note:

The rubbing-in method is often used for making crumbly cakes like shortbread and scones. For richer, moister cakes like sponge cakes, other methods like the creaming method are typically used.