I just made a cake with plain not SR flour

[wildfellhall]

🤦‍♀️ I'm so tired...

It's a Mary Berry tray bake.
275 flour
Plus 2 heaped tsp baking powder
Plus four eggs

Might it be ok do you think?

I can't face starting again like in the bake off.....

It looks like it's rising.....

Think it will be more of a biscuit, but still nice to eat.

Will keep fingers crossed. Here’s a few back up ideas! foodal.com/knowledge/how-to/sweet-sensations-with-cake-that-doesnt-rise/

What's the quantities of flour/baking powder/eggs in the original recipe?
Because 2 heaped teaspoons of bp and 4 eggs isn't a terrible ratio to plain flour, I think you're going to get something risen to dome extent. Just more puddingy than cakey.
Can we see the finished result? 😋

I feel like such an idiot

SOME extent, not DOME extent! A cake as big as the O2... 😂

I could start again! I'm too embarrassed to share a photo!

It should be fine, I've never bought SR flour, always use plain with BP.

How's it doing? When will it be cooked?
You're not an idiot! I think it'll be fine!

Not putting sugar in is a far worse crime.

How’s it looking? My bet is it’ll be dense but fine.
i used bulgur wheat instead of Demerara sugar once, now that was a more troublesome mistake to disguise. Zero sugar cakes just aren’t cakes…

We've all had our baking whoospie moments, don't worry 😁 I made my fool proof chocolate cake that I have bragged many times you can't go wrong with. Forgot to add the sugar one time. Turns out you CAN go wrong sometimes.

I also had a children's cupcake box mix back in my early 20's. I managed to get the flour packet mixed up with the icing sugar mixed and was very confused as to why I had baked 12 crystallised lumps of sugar.

It's got baking powder in it and eggs, it'll probably be fine

I made a crumble without sugar last week. Isn’t baking powder with plain the same as SR? I have made my fair share of flat cakes though and they still tasted nice!

Might be ok because of the baking powder, but no sugar or butter?

I think it will be fine. When I lived in the states we didn't get self-raising flour so I usually added four teaspoons of baking powder to 500 g plain flour and what you have done is about that.

I always thought there's not much raising agent in SR flour anyway! 2tsp of baking powder to 275 grams of flour is possibly a little on the low side but it should definitely rise somewhat, especially with four eggs in the recipe.
Best of luck, it will still be edible even if it's a little on the flat side.
And you could always serve it as a pudding with custard -- it will definitely get eaten!

To make you feel better, my mother once made a stew with a whole bunch of mushroom sauce that she was trying to get rid of. Only she grabbed the wrong bottle and it was anchovy sauce. My grandmother made a cake with no sugar and then made some scones that even the birds couldn't peck at. They are probably still working their way down through the soil of East Sussex waiting to be discovered by archeologists.

Everyone has an off day.

Throw together a trifle with if you abandon the cake.

That sounds about right. I always buy just plain flour and add baking powder rather than SR and wouldn't usually add more than that. There's a bit of guesswork involved but my cakes don't get any complaints!! Sure it'll be delicious.

I made waffle mix without butter, we found the melted butter in the microwave two days later. The waffles were okay but a weird consistency.

My mum made a chocolate cake and inexplicably doubled all the quantities except the sugar, which she halved. That was quite a savoury pudding.

DH always baking and uses plain flour and BP. I don't think it's an issue. It will be fine!

My attempt at Christmas cookies without flour, didn't work so well... 🙈

I'm American and almost never use SR flour for my cakes. My standard ratio is 1 cup (about 130g) of flour to 1 tsp baking powder and 1/2 tsp salt. For that amount it would usually be 2 eggs and about 120 ml of milk or buttermilk. Unless you've used loads of flour you should be ok (although maybe a bit eggy). Is there any butter or oil in yours? By my ratio there would usually be around 115g of butter.

I hear you. My baked pumpkin custard without eggs was not a hit. Couldn't figure out for the longest time why it wasn't setting... until I found the bowl of eggs on the worktop.