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Here’s a cheat sheet for imperial measurements to weight. https://www.kingarthurbaking.com/learn/ingredient-weight-chart
For recipes I’d highly suggest Martha Stewart’s Tres Leches cake, it’s my wife’s go to and her 92 year old Mexican grampa asks for it on his birthday every year.
Thank you for sharing the conversion chart. I don't know how much I can trust these, though. For normal cooking, sure. But for baking? I'd rather have a repeatable measurement.
Take for example the blueberries in that chart. 1 cup can range from 140 to 170. 30 grams can really fuck up your cake by either being too wet or too dry. If you give me a weight measurement, it doesnt matter what size my berries happen to be, the result will always be the same.
I just made this about a week ago and it was delicious. The recipe includes both types of measurements. The author recommends holding back part of the milk mixture, but I would recommend using all of it. https://www.livewellbakeoften.com/tres-leches-cake/
If you see anything online that measures baking ingredients in anything but weight, I'd say it's a hard pass.
The first places I check for baking are King Arthur, or Serious eats because they care about things like this. Here's a recipe that looks pretty legit.
Couldnt agree more. Serious eats is still my go to, but the one they have is all volumetric, so I noped out.
Thanks for sharing the king Arthur website. Looks like they have nice things on there
The cake itself is pretty dense. It's basically a stale sponge cake. Then you let it soak in the creamy milk mixture and frost it with a Chantilly icing.
This girl's recipe looks pretty good and it's in metric
I follow this guy's recipes, but hes inconsistent with his measurements switching from mass to volume, but he works in a bakery and his stuffs pretty authentic.