Mayonnaise
Mayonnaise weighs 220g per cup. As an emulsion of oil, egg yolk, and acid (typically lemon juice or vinegar), it's about 70-80% oil by weight. Adding 2 tablespoons (28g) to cake batter is a beloved trick for moist chocolate cakes — the egg adds richness, the oil keeps it tender. Substitute 1:1 for sour cream in dressings (will be richer). Keep refrigerated; commercial mayo lasts 2-3 months opened.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.