2006-07-12 06:19:02 · 19 answers · asked by sundazchild 1 in Food & Drink ➔ Cooking & Recipes
Thank ya'll all so much!!..i used to be able to ask my mother but she passed away a year ago,...its nice to be able to come here and get cooking advice!..thanks again!
2006-07-12 06:29:36 · update #1
This is the recipe...............................................................
HAWAIIAN WEDDING CAKE
2 c. flour
2 c. sugar
2 eggs
1 c. coconut
1 tsp. baking soda
1 (20 oz.) can crushed pineapple
1 c. chopped macadamia nuts
2006-07-12 06:33:18 · update #2
After looking at your recipe, I would recommend using regular all-purpose flour. Self-rising flour has added salt and baking powder, hence the name "self-rising". Your recipe already calls for baking soda, which will act as your rising agent, so you don't need self-rising flour. My favorite brand of flour is King Arthur Flour, which is unbleached. If you're interested in whole wheat, try the King Arthur 100% White Whole Wheat Flour. Its whole wheat but tastes and looks remarkably like white flour.
2006-07-12 08:16:39 · answer #1 · answered by Anonymous · 5⤊ 2⤋
Use plain. Self-rising flour is an all-purpose flour with baking powder and salt added. Use in recipes specifically developed for self-rising flour for successful results.
2006-07-12 09:15:31 · answer #2 · answered by grudgrime 5 · 0⤊ 0⤋
DONT LISTEN TO THESE IDIOTS
YOU MUST USE ALL POURPOSE FLOUR FOR THAT OR CAKE FLOUR
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Basic White Cake
Categories:
Yield: 12 Servings
2 2/3 c Sifted cake flour
1 1/2 c Sugar
4 ts Baking powder
1 ts Salt
2/3 c Vegetable shortening
1 1/4 c Milk
1 ts Vanilla
4 Egg whites; beaten
1. Preheat oven to 350°. Grease bottoms of 2-9"
cake pans. Line with waxed paper; grease and flour
waxed paper.
2. Beat flour, sugar, baking powder, slat,
shortening, 3/4 cup milk and vanilla until well
blended. Beat in remaining milk and egg whites.
3. Bake in prepared pans 30 minutes. Cool in pan
on wire rack 10 minutes; transfer to rack; peel
paper and finish cooling. Frost as desired.
2006-07-12 06:23:19 · answer #3 · answered by ? 4 · 1⤊ 0⤋
I would never use self rising flour. If you do just remember to omit the baking soda/powder. Actually you will get a better cake from using cake flour but regular unbleached flour is fine.
2006-07-12 06:23:04 · answer #4 · answered by Anonymous · 0⤊ 0⤋
If the recipe calls for salt and/or baking powder, use plain, all-purpose flour. If neither are called for, read the description of the cake - if it is dense and heavy, still use plain flour. If it is of regular cosistency, use self-rising.
2006-07-12 06:26:21 · answer #5 · answered by Wannaknow 2 · 0⤊ 0⤋
No, do not use self rising flour in a cake. It will ruin your cake. Only use self rising flour when your recipe calls for it. For cakes it is best to use "cake flour", but all purpose will work
2006-07-12 06:23:31 · answer #6 · answered by Just Me 6 · 0⤊ 0⤋
She can make 4 cakes and no pies and use all the eggs and milk. If she must make at least 1 pie, then 2 cakes and 2 pies will use 6 eggs and 5 cups of milk with 1 cup of milk to drink with her choice of dessert!
2016-03-27 02:36:58 · answer #7 · answered by ? 4 · 0⤊ 0⤋
Plain. The recipe should include baking powder as an ingredient.
2006-07-12 06:22:24 · answer #8 · answered by Answer King 5 · 0⤊ 0⤋
Plain. If your recipe calls for baking powder, baking soda, cream of tarter or salt that will create the rising.
2006-07-12 06:27:15 · answer #9 · answered by Brooke 4 · 0⤊ 0⤋
Use All purpose flour unless it calls for self-rising flour.
2006-07-12 06:32:52 · answer #10 · answered by miranda 3 · 0⤊ 0⤋