Please or to access all these features

Add post

Watch this thread

Save thread

Start a new thread

Flip thread

Hide thread

My feed

Active Unanswered threads

Getting started FAQ's

Unanswered threads Acronyms Talk guidelines

Hide shortcut buttons

Talk

Food/recipes

For related content, visit our food content hub.

Flip

Original poster

Self raising flour...

10 replies

giraffeski · 27/08/2005 21:02

Message withdrawn

OP posts:

Original poster

giraffeski · 27/08/2005 21:08

Message withdrawn

OP posts:

SoupDragon · 27/08/2005 21:08

what are you baking?

Original poster

giraffeski · 27/08/2005 21:10

Message withdrawn

OP posts:

SoupDragon · 27/08/2005 21:11

It's one part bicarb soda to 2 parts cream of tartar to make the baking powder. Then for:

sponge cake - 3 tsp baking powder per 8oz/225g flour
fruitcake 1 tsp
batters biscuits pastry 1 tsp
suet and steamed puddings 3tsps

tassis · 27/08/2005 21:11

isn't it baking powder you add?

dunno how much, sorry

if no one else answers, try a teasp to 8oz of flour, but that is a total guess...

SoupDragon · 27/08/2005 21:12

Probably go with the sponge cake (3tsp per 8oz) then.

Did see your message originally but couldn't be arsed toget up and go to the kitchen!

tassis · 27/08/2005 21:12

IGNORE ME AND GO WITH SOUP DRAGON!!!

I'd hate to be responsible for cake not rising!

Original poster

giraffeski · 27/08/2005 21:14

Message withdrawn

OP posts:

Original poster

giraffeski · 27/08/2005 21:14

Message withdrawn

OP posts:

SoupDragon · 27/08/2005 21:15

I've always used the amounts from the back of the baking powder tub plus whatever extra the recipie calls for.

Flip