How much SR flour to use for cake

[Meg888]

Hi can someone tell me the exact amount of self raising flour which should be used for a 7", 9" & 11" round cake tin - I'll be following a Vic Sponge recipe - Thanks.

[cathfromsaron]

http://www.lindyscake...ake-recipe-quanities/

hope this helps x

[Anngel123]

If you are making an occasional cake I would recommend putting an extra tablespoon of flour in a four egg recipe. It makes the cake easier to ice!.

[LyndaB]

I recently made cakes the same size and I used 8 eggs - which I weighed. Then I used the EXACT same weight of butter, sugar and SR flour. All three cakes were thick enough to slice in half, and were then sandwiched together with buttercream. If you don't reckon that will be enough cake mix, just use an extra 2 eggs - so long as you weigh them and use the same weight in the other ingredients - the cakes will turn out fine. If you have any leftover cake mix, just make some small fairy cakes - Im sure they wont go to waste!

[Meg888]

Thank you. That bit about working all the other ingredients around the eggs sounds good - I was having probs with york pud recipes, and someone told me to do the same, I've never looked back - they turn out great every time ! Thanks x

[Ann]

I too have read that tip from Lynda, weigh the eggs and add the same weight in flour, fat and sugar, not tried it yet but sounds very easy.

[Meg888]

So even though self raising flour is used in most cakes, is it the eggs that make them rise??

[LyndaB]

Its the flour that makes the cakes rise, I think. I always add half a teaspoon of baking powder (even with SR flour) it makes my cakes extra light.

I remembe when we were being taught to bake at school - we were told that, if you didn't have any weights for your scales, you could use eggs as a weight. It really does work! If you don't fancy using that method, just remember that for each egg you use, you must use 2oz of flour, butter and sugar. There are only two of us and I find that a one egg mix makes just enough batter for about 6 cupcakes.

Regarding yorkshire pudding batter, I too always struggled to make them right. Then I heard someone on the radio saying that all the ingredients should be equal by volume - not weight. So now I put two ramekin dishes together and break one egg into one. Then I put plain flour into the other till its the right amount, then tip the egg into a bowl. Then measure out the milk the same. Then tip both the milk and flour into the bowl, add a pinch of salt and whisk like made. Get the oil smoking hot before you put them in the oven - I promise you they will rise so much you can't put them near the top of the oven or they will stick! Again - if you want more, or larger yorkshires, just use two eggs in the same way!