I am after some advice. I love making cakes. I want to use spelt flour as I think it will be better for us and I am into healthy eating.
I made a Victoria sponge using plain spelt flour, put a teaspoon of Bicarb of Soda and a teaspoon of Cream of Tartar into the mix and the result was a lovely fluffy sponge texture, BUT it was so disgustingly bicarby in taste that I threw it away as inedible! It tasted bitter, salty and yuk all down to the raising agent I used.
Ok, so I make excellent cakes using normal SR flour, so why doesn't it work with plain spelt flour and raising agent added?
Does anyone have a good recipe for a nice cake using spelt flour that I can try?
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Spelt flour in cakes
2 replies
Yukduck · 29/05/2016 21:39
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