Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Raising Agents and Proportions

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Engineer Speak
View previous topic :: View next topic  
Author Message
christianredhat



Joined: 14 Mar 2014
Posts: 1

PostPosted: Fri Mar 14, 2014 4:45 pm    Post subject: Raising Agents and Proportions Reply with quote

Hi there, I am having a difficult time with baking sponge cakes. I can bake a cake using self raising flour from Tesco and it works fine, but if I use any other SR flour they tend to sink or over rise. With the Tesco flour I can use 4 eggs about 200 grams and 300 grams of flour but with the other flour it has to all be equal. I hope this hasn't been asked before, I feel like a Tesco flour addict Sad
Back to top
View user's profile Send private message
Dilbert



Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Fri Mar 14, 2014 9:55 pm    Post subject: Reply with quote

the generally accept ratio for self rising flour is
1.25 teaspoons of baking powder to 1 cup of plain flour

a teaspoon in volume if 5 ml; a cup of flour 130-135 grams

of course, it's difficult to know how much "other" flours are using, so if the Tesco brand works, stick with it.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Engineer Speak All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group