henry_the_cow: (Default)
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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.

Date: 2007-01-20 11:09 pm (UTC)
From: [identity profile] tchernabyelo.livejournal.com
oint is like point, only subtly different. The p is invisible, yet not silent.

Date: 2007-01-21 11:40 pm (UTC)
From: [identity profile] tchernabyelo.livejournal.com
Well, maybe they do, but there was no mention in those books. While I have shopped in many US supermarkets, I have never bought flour over there.

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).

Date: 2007-01-21 11:44 pm (UTC)
From: [identity profile] tchernabyelo.livejournal.com
BTW, I just clicked on your Gotan Project link (since I love "Revanche del Tango"). That's the first time I've seen this "Google Maps" thing and it is seriously way cool. I may spend the rest of my life looking at Google Maps.

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