Oh, ARSE, I just used plain instead of SR -HEEEELP!!!

[PassTheTwiglets]

I am such an idiot. I have just made 2 Madeira cakes but I've just realised I used plain flour insted of self-raising (and it's in the oven, so too late to add a raising agent). Will it be awful, do you think? If it was just for us then we'd eat it no probs, but it's for a present for DC's teachers :(

I should add that I don't need the cake to rise especially (in fact would be good if it didn't, as it can't be too tall for what I'm doing), so it's only the taste/texture I'm concerned about.

I just did this, not thirty mins ago with a lemon cake. The tins had been in about 7mins I took them out, poured mix back in bowl added baking powder and took them out again 5 mins ago.

They look fine....

If you don't add the agent the texture will be all wrong - like dense spongey biscuits.

They've been in about half an hour :(