http://www.moderndomestic.

com

Common Baking Ingredient Weights

Ingredient Weight (in ounces) Weight (in grams)
Flours
1 cup of All Purpose flour (dip and sweet method) 5 oz 145 g
1 cup of AP flour (spooned into the cup) 4.25 oz 121 g
1 cup of AP flour (sifted, then measured) 4 oz 114 g
1 cup of bread flour (dip and sweep) 5.5 oz 157 g
1 cup of bread flour (spooned into the cup) 4.5 oz 130 g
1 cup of bread flour (sifted, then measured) 4.25 oz 121 g
1 cup of cake flour (dip and sweep method) 4.5 oz 130 g
1 cup of cake flour (spooned into the cup) 4 oz 114 g
1 cup of cake flour (sifted, then measured) 3.5 oz 100 g
1 cup of whole wheat flour (dip and sweep) 5 oz 144 g
1 cup of whole wheat flour (sifted, then measured) 4.5 oz 125 g
1 cup of cornmeal (dip and sweep) 4.5 oz 128 g
1 cup of cornstarch (lightly spooned or sifted) 4.2 oz 120 g

Fats, liquids, and eggs

1 large egg (in the shell) 2 oz 56.7 g
1 large egg (without shell)* 1.75 oz 50 g
1 large egg yolk* .65 oz 18.6 g
1 large egg white* 1.05 oz 30 g
1 cup of butter 8 oz 227 g
1 cup of clarified butter 6.8 oz 195 g
1 cup of vegetable shortening 6.75 oz 191 g
1 cup of vegetable oil 7.7 oz 218 g
1 cup of canola oil 7.6 oz 215 g
1 cup of safflower oil 7.6 oz 215 g
1 cup of heavy cream 8.2 oz 232 g
1 cup of sour cream 8.5 oz 242 g
1 cup of full-fat yogurt 8.6 oz 243 g
1 cup of buttermilk 8.5 oz 242 g
1 cup of whole milk 8.5 oz 242 g
1 cup half and half 8.5 oz 242 g
1 cup crme fraiche 8.2 oz 232 g
1 cup mascarpone 8.8 oz 250 g
1 cup water 8.3 oz 236 g

Sweeteners
1 cup of granulated sugar 7 oz 200 g
1 cup of dark brown sugar (packed) 8.4 oz 239 g
1 cup of light brown sugar (packed) 7.7 oz 217 g
1 cup of powdered sugar (dip and sweep) 4 oz 115 g
1 cup of honey 11.75 oz 336 g
1 cup of molasses 11.25 oz 322 g
1 cup of corn syrup 11.5 oz 328 g
Leaveners and other ingredients
1 tsp baking powder 4.9 g
1 tsp baking soda 5g
1 tsp yeast, instant 3.2 g
1 tsp yeast, active dry 3.1 g
1 tsp salt 6.7 g
1 tsp gelatin, powdered 3.1 g
1 tsp vanilla extract 4g
1 tsp cream of tartar 3.1 g
1 cup raisins 5 oz 144 g

Chocolate
Cocoa - dutch processed (dip and sweep) 3.33 oz 95 g
Cocoa - dutch processed (spooned into the cup) 3.25 oz 92 g
Cocoa - dutch processed (sifted then measured) 2.6 oz 75 g
Cocoa - nonalkalized or natural (dip and sweep) 3.33 oz 95 g
Cocoa - nonalkalized or natural (spooned into the cup) 2.9 oz 82 g
Cocoa - nonalkalized or natural (sifted, then measured) 2.6 oz 75 g

Nuts
1 cup almonds - whole 6.7 oz 191 g
1 cup almonds - slivered 4.2 oz 120 g
1 cup almonds - sliced/coarsely chopped 2.6 oz 75 g
1 cup almonds - finely ground 3.7 oz 107 g
1 cup almonds - powder fine 3 oz 89 g
1 cup pecan halves 3.5 oz 100 g
1 cup pecans - coarsely chopped 4 oz 114 g
1 cup walnut - halves 3.5 oz 100 g
1 cup walnuts - coarsely chopped 4 oz 114 g
1 cup hazelnuts - whole 5 oz 142 g
1 cup pistachios - whole 5.32 oz 152 g
1 cup almond paste 10 oz 284 g

*Weights for the whole egg includes the chalazae - a membrane that attaches the yolk to the shell. Weights
for the egg yolk and egg whites do not include the chalazae, which is why adding the weight of the yolk
(18.6g) to that of the white (30g) does not equal the weight of an unshelled egg (50g).

Sources:
"The Cake Bible," By Rose Levy Beranbaum, 1988
"The Bread Bible," By Rose Levy Beranbaum, 2003
"Rose's Heavenly Cakes," By Rose Levy Beranbaum, 2009
"The Book of Yields: Accuracy in Costing and Purchasing, 7th Edition" by Francis T. Lynch, 2008