If a recipe says "1 cup sifted flour"
it means to sift the flour while you measure
it. To do, sift the flour directly into the measuring cup and then level
the flour to the rim. I have found that if
you sift flour into a bowl and then spoon it into the cup, you somewhat compact
the flour again. This leads to adding too much flour -- about 20 to 25% more.
To sift flour directly into a metal measuring cup: put the
measuring cup on a piece of waxed paper or in a large bowl. I hold the sifter (I
use a small strainer with small holes; makes less mess) over the measuring cup
and sift or tap my strainer. I level the flour once I reach 1 cup. I pick up the
waxed paper when I am done and by creasing it lengthwise, I tip it, put the
excess in the flour container.
Cocoa can be
lumpy unless sifted, so measure first and then sift. The same goes for lumpy
flour, otherwise you don't need to sift.
How to
measure
and sift two ingredients together:
Fluff up the flour in the bag or
container, and lightly spoon it into the cup while held over a sheet of waxed
paper or the flour canister. Let the flour heap up and overflow. Do not pack the
it into the cup. Do not tap or shake the cup to level it.
When the flour is over the top,
use the flat side of a knife or spatula (or even you finger) to sweep off the
excess flour so it is level with the top of the cup.
Repeat with the powdered sugar.
With a spoon, add 1/2 of the flour and 1/2 of the powdered
sugar into the sifter until almost full. Sift into a bowl or onto a piece of
waxed paper. Repeat until both ingredients are sifted together.
