By oscarthegrouch

Re: Questions regarding flour
19 May 2008 21:01

Am planning to make lemon cake this week and the recipe I will be using calls for strong white flour.

Is this similar to plain flour? Or is strong white flour another type altogether? Can I use plain flour as an alternative?

Many thanks in advance.

Replies

By iliketobake

Re: Questions regarding flour
19 May 2008 21:12

Strong flour is different than plain flour as strong flour is used for bread making etc it has a high level of gluten, I am rather confused on why it says use strong flour as for cakes it is usually plain flour or self raising if a raising agent is used.

Personally i would use plain flour or self raising, if it says put in raising agent with flour then use plain but if not use self raising.

There is a difference thou as stated above. If you google you will find technical information about how they are different.

Maybe someone can come along and say why it is asking to use strong plain flour.

Mat

By *Crumbs

Re: Questions regarding flour
19 May 2008 21:17

A few months ago I asked the members on the site if it was ok to use strong flour in cakes instead of plain or s/r as I`d run out. I think it was Bramble who told me it would be fine in a victoria sponge but not so good in a light sponge.
It was a lemon cake, and turned out perfectly.

crumbs :-)

By oscarthegrouch

Re: Questions regarding flour
20 May 2008 09:25

Many thanks for your replies. The lemon cake I will be making is to be baked in a loaf tin (just like bread) so this probably explains the use of strong white flour.