Would you be kind enough to provide me, an American, the equivalent for the self-rising flour in whatever leavening agent(s), ie baking soda and/or baking powder plus what we call all-purpose flour? I would love to make this recipe.
Thanks for asking. I have added a note for future readers about this. There are so many ratios, that it is not something I have tested. The only suggestion I can give is this post on Food52 showing you how to make Self Raising Flour. https://food52.com/blog/8375-how-to-diy-cake-flour-and-self-rising-flour
Thank you for your quick and apt answer. I often turn to Food52 for recipes but wouldn’t have thought of it for this. I look forward to making this cake soon.
Would you be kind enough to provide me, an American, the equivalent for the self-rising flour in whatever leavening agent(s), ie baking soda and/or baking powder plus what we call all-purpose flour? I would love to make this recipe.
Thanks for asking. I have added a note for future readers about this. There are so many ratios, that it is not something I have tested. The only suggestion I can give is this post on Food52 showing you how to make Self Raising Flour. https://food52.com/blog/8375-how-to-diy-cake-flour-and-self-rising-flour
Thank you for your quick and apt answer. I often turn to Food52 for recipes but wouldn’t have thought of it for this. I look forward to making this cake soon.
Please let me know how you get on and perhaps let me and other readers know how much Baking Powder you used.