The problem with selecting a chart from a website for flour weights can be problematic. A cup of flour can weigh anywhere between 3.5 ounces and 6 ounces, depending on the type of flour and how it has been packed. For recipes authored by Sarah Phillips on this CraftyBaking.com website, I use the following weights:
Weigh all ingredients using a kitchen scale.
FLOUR
all-purpose flour unbleached; lightly spooned into measuring cup and leveled to rim 1 cup / 4.25 ounces / 121 grams
cake flour bleached; lightly spooned into measuring cup and leveled to rim 1 cup / 4 ounces / 114 grams
sifted cake flour; sifted into measuring cup and leveled to rim 1 cup / 3.5 ounces / 100 grams
LEAVENERS
baking powder 1 teaspoon/ / 5 grams
baking soda 1 teaspoon/ / 5 grams
SUGAR
crystalline table sugar 1 cup / 7 ounces / 200 grams
powdered sugar; lightly spooned 1 cup / 4 ounces / 115 grams
light brown sugar, packed 1 cup / 7.66 ounces / 217 grams
dark brown sugar, packed 1 cup / 8.4 ounces / 239 grams
LIQUIDS
water 1 liquid cup / 8.337 ounces / 236 grams
milk, buttermilk, half and half 1 liquid cup / 8.5 / 242 grams
FAT
butter, unsalted / 1 stick 1/2 cup / 1/4 pound / 113 grams
clarified beurre noisette 1/2 cup / 3.5 ounces / 100 grams
FLAVORING
vanilla extract 1 teaspoon / 4 grams
grated orange zest 2 tablespoons / 0.5 ounce / 12 grams
EGGS
large eggs, without shells 1 liquid cup 5 large / 8.75 ounces / 250 grams
large eggs, without shells 1 large / 1.75 ounces / 50 grams
