Welcome to the Cake Decorators Q&A
Plain flour
Hi there
I’ve moved to Canada and cannot get self raising flour here. I’d love to make the moist chocolate cake here as its much more to the Canadians taste than the “drier” cakes. What proportion of plain flour to baking powder do I need to substitute for the self raising flour? Thanks
Hi there
I’ve moved to Canada and cannot get self raising flour here. I’d love to make the moist chocolate cake here as its much more to the Canadians taste than the “drier” cakes. What proportion of plain flour to baking powder do I need to substitute for the self raising flour? Thanks
Hi Heathergrace
On my Dr Oetker baking powder tub it says the following:
‘To use plain flour as replacement for self raising flour, add 3 level tsps of baking powder for each 225 g plain flour for specific uses. Variations of the amounts may be necessary for individual recipes.
Sponge sandwich cake 3tsps
Rich fruit cake 1tsps
Batters,biscuits &
pastry 1 tsps
Suet & steam puds 3 tsps ‘
Personally I just use 1 tsp b/p to 200 g of p/flour, but it’s better to give you the measures from the Dr O tub.
Hope this helps, but I’m sure there will be other contributions for you.
