How much salt is required at each stage?

Question

The recipe doesn’t indicate the amount of table salt.

702551 · Answer

I'd start with 1/4 tsp table salt for the cake batter and 1/8 tsp table salt for the filling the first time around, maybe a little more of each if using kosher salt.

Take notes and write down your thoughts in case you want to make it again.

Nancy · Answer

I agree - would hold off the 3/4 tsp until after making this one time. If it tastes a bit flat, add another pinch or two of salt, but not more.

aislinn · Answer

Thanks! I have seen pinch of salt throughout most of the instructions, but in step 3, it does not indicate how much goes into the actual cake. I compared to a different, similarly proportioned Boston Cream Pie recipe and used 3/4 teaspoon, which is much more than my standard pinch!

Nancy · Answer

Subject to further comments by recipe author.
Read through the directions (again?). They say "a pinch of salt" repeatedly.
Salt is used (lightly ) in baked goods for contrast.
And my experience is the same.
Alternatives:
Table salt is called for in the ingredient list, and does work.
But if you have kosher salt or sea salt on hand, consider using one of those for more flavor and texture (they are flaky and have no additional chemicals, compared to table salt fine grind and with chemicals.
Maybe even use salt (either table or one of the others) as a garnish at the end, instead of mixed in.

How much salt is required at each stage?

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