Q&A Forum

L

Self-rising Flour

Lynn Hadfield | 18 Oct 2013 in Cooking School | 2 Responses

The cake in lesson 1 calls for self-rising flour. Will there be much difference if I use regular flour?

2 Answers

S

Sinethemba Bungane answered on 20 Oct 2013

I tried that recipe using the self-raising flour and my cake sunk in the middle... So I think maybe using self-raising and leaving out the baking powder or using regular cake flour and baking powder might lead to better results.

Bianca Ferreira answered on 15 Nov 2013

I don't use self-raising flour at all , I make my own. 1 cup/150g of all-purpose flour and 2 tsp (10 ml) of baking powder. I know that's how Nigella Lawson does it and it's work well for me in the past.

Answer this Question

Items in Your Cart

Account

Log Out
Close