Volume conversions are designed to help bakers transition from using cups to scales. While measuring by volume is the norm here in the US, measuring by weight is a more accurate method for ensuring consistent results in cakes, pies and other desserts. One fringe benefit is less mess. For instance, once you memorize the weight of sticky and greasy foods such as peanut butter, corn syrup, honey and shortening, you can weigh them out without messing up a measuring cup. If you think of any more helpful volume to weight conversions, please let me know so I can add them to the list.
Also, if you’re looking for a good scale, the one I’m currently using is EatSmart Precision Pro Digital Kitchen Scale, Silver. It’s lightweight and might seem pretty dinky when you open the box, but it’s actually a very good little scale and uses a regular battery rather than a watch battery.
1 cup unbleached all-purpose flour = 125 grams/4.5 oz
1 cup cake flour = 110 grams/4 oz
1 cup SIFTED cake = 99 grams/3.5 oz
1 cup whole wheat flour = 120 grams/4.3 oz
1 cup bread flour – 125 grams/4.5 oz
1 cup oats, regular & quick cooking – 81 grams/2.8 oz
1 cup granulated sugar = 200 grams/7 oz — these are the weights I use, but it can weigh 190
1 cup light brown sugar = 200 grams/7 oz — varies a bit, so I go by 200 grams
1 cup unsalted butter = 228 grams/8 oz
1 cup peanut butter, crunchy = 258 grams/9.2 oz
1 cup molasses = 337 grams/12 oz