Viv Posted August 30, 2005 Share Posted August 30, 2005 I'm used to my yorkshire puds not rising but not my cakes!Had neighbour coming round and decided to make, rather than buy, a cake. Used francine gateaux flour and it made a very nice 1" high Breton 'heavy' style cake...but I was trying to make a light victoria sponge! I did manage to pass the results off along the lines of its a traditional midlands cake Is there a better type of flour to use or should I add raising agents? Link to comment Share on other sites More sharing options...
Teamedup Posted August 30, 2005 Share Posted August 30, 2005 Francine do a lot of different flours and two are marked gateaux. One is in a gold coloured packet and it also has something like avec levante dedans. The other is white and is simply plain flour.Saying that, as you may well have bought the gold coloured bag which in theory should have done the trick, I no longer buy Francine SR flour. Sometimes I think that they under dose or even forget to put the rising agent in it. I either buy Intermarche's own brand or Leader Price's own brand, I have never had a problem with either of these AND they are usually cheaper than Francine. Link to comment Share on other sites More sharing options...
Viv Posted August 31, 2005 Author Share Posted August 31, 2005 Yes, it was the gold coloured bag but I will certainly look out for the brands you suggested, thanks Link to comment Share on other sites More sharing options...
Val_2 Posted September 3, 2005 Share Posted September 3, 2005 Try my recipe just using plain old ordinary flour for a lovely light cake.2 eggs and 6oz castor sugar whisked until very light and creamy.5oz plain flour and one and a half teaspoons of baking powder seived together. Add gradually into the sugar and eggs above with a WOODEN spoon.Meanwhile melt 3oz butter into 2fl.oz milk but not really hot. Cool a little and then beat into the above mixture.Pour the whole lot into a greased and papered cake tin and bake for approx 40mins on gas 4 or about 180°C - you have to regulate it yourself a bit because french gas ovens tend to burn and I am now an electric convert who still cooks a little cautiously. The top should go golden and be firm but springy.I normally double the above quantities and use an 11" tin which when cooked can be sliced in two and filled as you like. The baking powder I get people to bring from the UK as I havn't found the equivalent here yet. Link to comment Share on other sites More sharing options...
Teamedup Posted September 3, 2005 Share Posted September 3, 2005 I'm just about to bite into a coffee cake I have made with that recipe Val2. It is true it is very light and I often make a big one, make up some filling and roll it. That always seems to go down well. Link to comment Share on other sites More sharing options...
Viv Posted September 4, 2005 Author Share Posted September 4, 2005 Thanks ValWill try it out next week. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.