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I found a recipe in a magazine for a lemon cake which sounds lovely but it says to use self raising flour and baking powder. Why would you use both?
The "all-in-one" Victoria-type sponge cake recipes tend to use added baking powder which I presume acts as a boost because less air is incorporated in the mixture this way.
i think it might be because sometimes the flour maybe old and the baking powder may have lost some of its power so may need a little help but cant say for sure. Ann
Agree with EG re. all in one mix. Creaming method extra oomph would not be required !
Thanks for your replies. Will be making it later in the week and will let you know how it turns out.
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