Can I use plain flour for cakes?

Can I use plain flour for cakes?

Plain flour is usually a soft flour and is best for cakes and pastries as it has less gluten, and therefore makes a softer dough.

Can I use plain flour instead of self-raising for sponge cake?

It is possible to substitute the self-raising flour with a combination of plain (all-purpose) flour and baking powder. So for this recipe you would need to use 200g (1 1/3 cups) plain flour plus 2 3/4 teaspoons of baking powder instead of the self-raising flour.

Is it okay to use all-purpose flour instead of cake flour?

CAN I JUST USE ALL-PURPOSE FLOUR INSTEAD OF CAKE FLOUR? In a pinch, yes. But if you really want to bake like a boss, I’d highly recommend keeping a box of cake flour in your pantry. If you use all-purpose flour, you will notice that your cakes and cupcakes will have more of an open crumb.

What type of flour is best for sponge cake?

Cake flour is the best choice when you’re making a cake with a fine, tender crumb, such as pound cake, devil’s food cake or sponge cake. Cake flour is milled from soft wheat, and contains between 5 and 8 percent protein, according to Fine Cooking.

Why is my Victoria Sponge not light and fluffy?

If your sponge has come out too heavy or dense but cooked through, this could be due to under-mixing. Mixing is an important step in incorporating lots of air so that the sponge becomes light and fluffy. It could also be due to the fact that there weren’t enough raising agents used.

Why is a Victoria sponge called Victoria sponge?

The cake’s name should really be The Royal Victoria Sponge, as its name harks back to Queen Victoria herself, who was said to enjoy a slice of the delicious cake with her traditional English afternoon tea. The initial reason it was distinguished from a simple sponge was due to the invention of baking powder in 1843.

Is butter cake the same as Madeira cake?

Madeira cake is a sponge or butter cake in traditional British and Irish cookery.

What’s the difference between a Victoria sponge and a Victoria sandwich?

Victoria Sponge Cake is a two-layer sponge-like airy cake that is filled with a layer of jam and whipped cream. It is cut into small “sandwiches” and served in a similar manner. Also know as Victoria Sandwich and Victorian Cake. Victoria Sponge Cake is considered the quintessential English teatime treat.

What is Victoria sponge cake and when was it eaten?

The Victoria sponge cake was named after Queen Victoria, who ate a slice of sponge cake with her afternoon tea. It is usually called simply sponge cake. A traditional Victoria sponge cake has raspberry jam and whipped double cream or vanilla cream.

What makes a cake a sponge?

Sponge Cake. Technically any recipe that contains no baking powder or baking soda, but lots of whipped eggs or egg whites is a sponge cake. A traditional sponge cake has just three ingredients: flour, sugar, and eggs. As the name suggests, this cake takes well to being soaked with syrups.

What is cake without icing called?

In English, all cakes are called just cake , no matter if iced or not. You can make other types of cake – angel food cake, chiffon, genoise, etc – and not add icing, they are differentiated by the type of batter only.