Baking question
Jan. 20th, 2007 09:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
Cake recipes which use whipped egg whites to make the cake rise always seem to use plain flour. Does anyone know whether these recipes would also work with self-raising flour? Or would the raising agent in the flour somehow negate the effect of the eggs? I know the egg whites are supposed to be sufficient on their own, but sometimes I feel a little backup wouldn't do any harm.
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Date: 2007-01-20 11:09 pm (UTC)no subject
Date: 2007-01-21 03:35 pm (UTC)I'm surprised to learn that Americans don't have self-raising flour. I thought they were into all and every convenience item.
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Date: 2007-01-21 11:40 pm (UTC)Remind me in a couple of weeks about this, and I'll see if Robin knows the answer, because she knows everything about cooking (she should, given her collection of over 250 cookbooks).
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Date: 2007-01-21 11:44 pm (UTC)