I have quite alot of strong flour, but.....

noonesperfect

I need self raising right now and I can't get out to the shops!




Could I use strong flour with the addition of bicarb/baking powder instead to make a fruit and nut cake>
http://familybaking.co.uk/recipes/recipe-collection/apricot,-apple-and-walnut-loaf


Would it still work ok? its quite a big cake so wouldn't want to waste the other ingredients if it won't!! Am going to use prunes instead of apricots, since I have them in. LOL

nuatha

I haven't bought self raising flour for a few years now and have used bread flour to make cakes, add 1 teaspoon of baking powder to 100g of flour.
Alternatively, add 1/2 teaspoon of cream of tartar and 1/4 teaspoon of bicarbonate of soda to 100g flour.

Don't add both baking powder and bicarb, you end up with a metallic taste as you've too much bicarb - been there.

HTH

noonesperfect

Oh that IS a big help Nuatha! More than you know! Thanks again.

jackyann

Adding the right quantity of baking powder will make it work like self-raising. However, I wouldn't make a sponge with it, as the amount of gluten in strong flour makes a difference, but for a fruit cake it will be fine - and I love using prunes in a fruit cake, so tasty!

VfM4meplse

jackyann wrote: »

Adding the right quantity of baking powder will make it work like self-raising. However, I wouldn't make a sponge with it, as the amount of gluten in strong flour makes a difference, but for a fruit cake it will be fine - and I love using prunes in a fruit cake, so tasty!

What you can do though is cut back on some of the stong flour and replace with and equal volume of cornflour if you wanted to make a sponge, as well as using baking powder. Be sure to mix throughly though.

noonesperfect

Well, as I had the oven on anyway I made the cake tonight and it worked just fine.
I'm not sure about the flavour as I have a cold! but the texture etc is the same as if I had made it with normal self raising.
Thanks for the tips folks.

noonesperfect

jackyann wrote: »

Adding the right quantity of baking powder will make it work like self-raising. However, I wouldn't make a sponge with it, as the amount of gluten in strong flour makes a difference, but for a fruit cake it will be fine - and I love using prunes in a fruit cake, so tasty!

Although the recipe calls for dried apricots and walnuts, it works well with sultanas/walnuts too. Tonight's version was another variation!! Prunes and flaked almonds which needed using up. As I have a cold I can't comment on the flavour as I cannot taste it properly, but it seems tasty.