Thanks very much in advance.
Ali
Sorry if this has already been addressed. I couldn't see it in my search. I know that they don't have self raising flour here (as in flour already apportioned with baking powder) pls can someone tell me how much baking powder to every 100g of standard flour I need. I use mostly UK recipes so need the flour to match basic self raising flour.
I normally add 3 tsp to every 225g of flour but I think it depends a little on what you're baking, sometimes you will need more.
Hope this helps.
I do 1.5 tsp of baking powder and .5 tsp salt to every one cup of flour.
8oz of flour plus 3 level teaspoons of baking powder or for a smaller amount
4oz and 1 and a half level teaspoons.
That seems a lot of salt to me. I have always known "a pinch of salt" to be the quantity for putting into any cake batter. In fact, I actually never put any salt in cakes, biscuits or scone dough.
I put in a heaped teaspoon of baking powder for every cup ( think: coffee mug sized) of flour when making cakes or scones and half that amount for biscuits.
I think a cup of flour equals approx. 150grams.
I hope this helps.
140g for a US cup. (I measured it once)
Tom
I usually use 1 tsp to 100g ..... (kind of)....
well, actually what I do is if the recipe says 200g SR flour then I use 2tsp baking powder - but I but the BP in the scales first and then make it up to 200g with plain flour (because 1tsp BP is around 6g.) So if you use 200g plain flour and 2 tsp BP it will weigh 212g....
it works anyway
Oh and about salt - definitely add salt to cakes and cookies, it makes a real difference. I am the anti-salt here but even I must admit that you can tell the difference. Really.
Lets ask a cake expert: Adrian do my cakes taste okay?
Works deliciously every single time for all my recipes. =D
Sometimes you don't even need to use baking powder at all, especially if you beat the eggs. So I wouldn't worry about it too much. Happy baking
Hey guys,
Thought I would re-bring this topic up as im having a few issues.
Im trying to make fairycakes, yet every attempt I make, they always end up sinking in the middle. Back in the UK, I used to make them perfect with SR flour, however since i've been here they turn out terrible! They taste fine but the are just flat.
I use plain flour and baking powder, and before I was using the correct amounts that it says on the back of the baking power packet, and they turned out flat, so because it was only cheap denner stuff i thought maybe i should use more. However even using more, they end up sinking in the middle! I always make sure I dont open up the oven in the middle of cooking as i know that sinks them, i have a fan assisted oven so the temperature is at 180 so its not too cool or too hot. So confused!!
Is it possible to use too much baking power in cakes? So they end up rising too much and then collapse? I've always been good at baking but this is really starting to irritate me! I just want fluffy fairy cakes like i used to make!
Help meeeee!!
Pictures of the wreckage below
[](https://www.englishforum.ch/attachments/food-drink/61270d1366290603-what-proportion-baking-powder-use-flour-photo-32.jpg)
[](https://www.englishforum.ch/attachments/food-drink/61271d1366290603-what-proportion-baking-powder-use-flour-photo-33.jpg)
Use a site like http://www.chefkoch.de/ , and look for recipes with good ratings, and read the comments about what worked and what didn't.
I usually try to find 3 or 4 well-rated recipes for whatever I am trying to make, then invent my own recipe, based on what ingredients I have.
I invented my own banana bread, and apple cake last week, and they were amazing. I have had a ridiculous amount of requests to make more for people.
Are you using silicone molds in a regular cupcake pan? Could be you've got wonky heating issues. Set them on a cookie sheet instead. They will hold shape.
Available for taste testing. Free of charge.
The amount varies according to what you want to bake, it is not always the same, at least not in my baking recipes. In general I tend to put in a little more than what the recipe says to make the outcome fluffier and lighter.
It could be your cakes are falling because they do not have enough structure to support themselves. You can add to the structure by adding a bit more flour to your recipe and make sure the heat in your oven is accurate. If the temperature is too low for some recipes, then the structure will be weak... I would simply try adding a bit more flour and turning up the heat a bit... I'm guessing this will work out for you....oh, if your cakes seem to cook too fast, then start with a higher temperature and turn the oven down after about half way through the baking...
Good luck...
Hey guys,
Thanks for all your useful replies!
I researched into it and it turns out you CAN use too much baking power.
The cakes end up rising too much that they cannot support themselves so they collapse. They look more like Yorkshire puddings than cakes!
Gonna make another batch on the weekend only adding a little baking powder and see how they turn out. I shall not be defeated by the lack of self-raising flour here!!
Support your view. I saw your pics and my thought was: "Too much".
If you are using the small Swiss Packages then o ne package is enough for 500g flour .