Okay, after two attempts at a scratch cake, I am realizing that Softasilk is NOT a self rising flour. Can I turn it into self rising flour? Pillsbury's website says I can turn all purpose flour into self rising by adding 1.5 tsp baking powder and 1.2 tsp salt per cup of all purpose flour. Will this work for the softasilk cake flour?
I think the Soft as Silk flour is cake flour, not self-rising. That's a different flour altogether. I've never made a recipe that calls for self-rising flour, but I would probably believe the Pillsbury site if you need to turn all purpose flour into self-rising.
I'm just curious . . . is the only ecipe you have one that calls for self-rising? I've never seen a decent recipe that uses self-rising flour.
The majority of our recipes in the UK call for self raising flour and very few people who do cakes here buy boxed mixtures. We nearly all make our cakes from scratch so they can't be that bad
what sort of cake do you like? I can give you sponge, walnut cake, chocolate cake, english fruit cake
what sort of flavours do you like
Walnut Cake
100 g (4 oz) margarine
75 g (3 oz) caster sugar
1 x 15 ml spoon (1 tbsp) golden syrup
2 medium eggs
175 g (6 oz) Be-Ro Self Raising Flour
1 x 15 ml spoon (1 tbsp) milk
50 g (2 oz) chopped walnuts
1 Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease an 18 cm (7 inch) cake tin.
2 Cream the margarine, sugar and syrup until light and creamy.
3 Beat in the eggs with a little flour.
4 Gradually add the remaining flour, milk and nuts.
5 Place mixture into prepared tin and bake for about 40-45 minutes.
When cold sandwich together with fudge icing, top with glace icing and decorate with half walnuts.
This recipe comes from an old Be-Ro Cookbook which is my bible. I have just discovered it is now on line so if you want to try any other great recipes you can find them at http://www.be-ro.co.uk/recipe/list_all.asp
Also just in case of any confusion Golden syrup is corn syrup
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