To ask if you can use strong white bread flour for cakes?

[seriouslynonames]

It sounds like it's a no to just replace like for like with self raising or plain, but is there a way to adjust a cake recipe so that you can use bread flour? Haven't been able to get self raising or plain yet during lockdown.
Sorry for the misuse of AIBU but I know it gets lots of traffic!

Bread flour has a higher gluten content which makes it elastic and stretchy so the bread rises with the yeast. I've never tried using it for cakes it might be a bit more solid and heavy. You would also need to add baking powder. Alternatively you could make a sweet bread dough with dried fruit or chocolate and make a bready cake.

www.delish.com/cooking/a32057297/what-is-bread-flour/

I suspect it wont make a very nice tasting cake but I could be wrong

How about scones as a sweet baking treat this one uses bread flour
www.goodtoknow.co.uk/recipes/paul-hollywood-s-scones

Ooh yes I hadn't thought of scones, thank you! Was also thinking hot cross buns but have never made them and it sounds tricky!

Thanks @Captain, sounds like panettone could be a good option! Lots of ideas, thanks both!

Off the top of my head, fruitcake and doughnuts use strong bread flour. The BBC website lets you search by ingredient, there seem to be lots of sweet treats:

www.bbc.co.uk/food/search?q=strong+white+flour&page=1

I think it's fine, op.
I have made banana cake with it and it worked very well.
Good luck!

Banana cake isn't strictly cake though.

It won't work for something like a Victoria sponge or chocolate sponge. It'll be chewy and probably not that nice.

www.yummly.co.uk/recipes/desserts-with-bread-flour

I'll swap you some plain or self raising for some bread flour!

You can, and it'll be fine. Your cakes wouldn't win Bake Off, but they will be perfectly edible, just not as light as usual.

You can make choux pastry with strong flour. It makes it crispier and nicer to eat. Maybe you could make eclairs or profiteroles.

I think it would be important not to work the dough at all. Whisk up your other ingredients then gently fold in the flour till just mixed.

Yes, it will be fine. I used to live in Denmark and we could only get strong flour so used it for everything

I made a lemon drizzle using it because we couldn't get self raising flour. Apparently if you add making soda it's fine. I didn't like the cake. It didn't taste as good as normal.

I've got a cookie recipe somewhere that uses only strong bread flour - it's not bad!

DH accidentally used it at the weekend ( with baking powder) in a chocolate cake. It was delicious and light. Bastard.

On the other side of this, does anyone know if I can use only plain flour for these?

www.bbc.co.uk/food/recipes/cinnamon_buns_10634

Thanks!

Cookie recipe here: brooklynfarmgirl.com/chewy-chocolate-chip-cookies-made-with-bread-flour/

It is the kneading that’s makes the proteins into ‘strings’ that make bread non-crumbly, chewy and bouncy.

Use the right amount of baking powder to turn it into plain flour and add it gently after the butter, sugar and eggs have been whisked together,

I just ordered self raising and plain flour from direct meats with three bags of string and fruit/veg box....

That should say three bags of STRONG!!

North America, Canada basically only uses plain flour. Most recipes call for baking powder and or baking soda. So find yourself an American or Canadian cake recipe, have the powder and soda on hand and bake to your hearts delight.

Thanks all, looks like I'm going to be busy this weekend! Looking forward to trying lots of new recipes 😁