Comments on: Victoria Sponge Cake https://thecookscook.com/recipes/victoria-sponge-cake/ A Community of Cooks, Food Writers & Recipe Testers Sat, 31 Dec 2022 15:08:44 +0000 hourly 1 https://wordpress.org/?v=6.1.1 By: Alice Lake https://thecookscook.com/recipes/victoria-sponge-cake/#comment-1831 Sat, 31 Dec 2022 15:08:44 +0000 https://thecookscook.com/?post_type=recipe&p=17750#comment-1831 From Spoonuniversity.com:

“ The first important thing about self-rising flour is to NOT use it as a substitute for all-purpose flour, or else you will experience severe disappointment in how your treats will turn out. Self-rising flour is unique in that it has had leavening agents (the ingredients that make the baked good rise) spread throughout the flour already. Most recipes like biscuits and other fluffy baked goods commonly call for this type of flour.

However, if you do not have self-rising flour and your recipe calls for it, you can make it! The ratio is: 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Just be sure to not add any more baking powder to the recipe when using self-rising flour.”

Good luck & Happy New Year

]]> By: Courtney Baldwin-French https://thecookscook.com/recipes/victoria-sponge-cake/#comment-1405 Mon, 07 Mar 2022 14:03:41 +0000 https://thecookscook.com/?post_type=recipe&p=17750#comment-1405 I live in Ontario Canada and I have all purpose flour. During these Covid times I can’t find self-rising anywhere!! What would I need to add to make it self-rising flour? My mother sent me this recipe and told me that her Nanny from England would make this for her when she was young. Around the late 50’s/60’s. I would love to make this for her for all that she has done for me!

Best regards, Courtney Baldwin-French

]]>