www.sausagemaking.org

As a dedicated home chef (I prefer that, rather than being refered to as a home cook), my wife and I have added cakes to our sausage, bread etc range.

As usual, I do the cooking and my wife has the patience and skills to turn my cake into a decorated masterpiece.

Where I live in Spain, self raising flour is either impossible, or megga expensive to buy. I have experimented with various amounts of baking powder in my mixes, but none are that successful enough to say that they are good.

So I am looking for any one elses opinions or ways around this.

Over here the standard adaptation is 1 1/4 to 1 1/2 teaspoons of baking powder and 1/4 to 1/2 teaspoon of salt per cup of all-purpose flour,

http://allrecipes.com/recipe/self-rising-flour/


~Martin

Thats a different take on it - never added salt before.

Its worth a go - many thanks

Hi.
I would suggest 3% baking powder and 1% salt, so :-

100 grams flour
3 grams baking powder
1 gram salt


Mix very very well.

Regards Gazza.

Tried a couple of variations, my Victoria Sponge would have taken your head off if someone used it as a frizbee.

Tried a Madeira this morning, 5% baking powder and a good pinch of salt and it worked well enough. Just have to tweek it a tiny bit more and I think it is there.

I'll try something more adventurous over the weekend as I have guests arriving from the UK.

If it comes to it, you could always make a Genoise sponge - that doesn't need SR flour.

http://www.azeliaskitchen.net/blog/how- ... oise-cake/

http://www.channel4.com/4food/recipes/t ... ies-recipe

HTH

Phil

I usually make Madeira as I carve it for novelty cakes which my wife decorates. It holds its shape well when covered.

The genoise cakes - I have not tried - but look like they could be very tasty. Another one to try out..