View topic - Strong flour instead of plain in cake recipe?

by **Suffs** » Tue May 12, 2020 5:38 pm

We’re almost out of plain white flour and I want to make a lovely ‘Mrs Robin’s Fruitcake’ ... I’ve been making it for years from the good old Farmhouse Kitchen tv series. I have the required SR flour and I have the option of replacing the plain white with strong white. Will this be ok or would it be better to use all SR flour and tweak the amount of bicarb ... and if so, how?

The recipe is here http://www.suenicholls.com/2011/11/05/m ... ruit-cake/

by **Seatallan** » Tue May 12, 2020 6:09 pm

I'd just replace the plain flour with strong flour. I doubt it'll make any difference.

I have a copy of the Farmhouse Cooking baking book- it was a present from my Yorkshire MIL years ago- and I use it such a lot!

by **Suelle** » Tue May 12, 2020 6:10 pm

I agree with Seatallan, I doubt you'll notice the difference in that type of recipe.

by **Pepper Pig** » Tue May 12, 2020 6:25 pm

Is that the Grace Mulligan book? I used that for years when I had small children. Then I got fat so I have no idea where it is now. :oops:

by **Badger's Mate** » Tue May 12, 2020 7:07 pm

I'd go with the strong white - you've got plenty...

I have used the Redbournbury strong white for cakes and pastry when the plain flour has run out. It has been fine.

by **Suffs** » Tue May 12, 2020 8:02 pm

Thanks folks ... thought it’d be ok but as you lot had nothing better to do I thought Id check it out

by **Suffs** » Thu May 14, 2020 11:28 pm

Update ... I made the cake yesterday ... I must’ve made this recipe hundreds of times ... this one was the best ever ... who’d a thunk it ?

by **karadekoolaid** » Fri May 15, 2020 4:01 am

There you go, Suffs! :limbobanana

I often wonder, as a non-baker; what IS the difference, supposedly?or is it all marketing?

by **Suelle** » Fri May 15, 2020 8:12 am

karadekoolaid wrote:There you go, Suffs!

I often wonder, as a non-baker; what IS the difference, supposedly?or is it all marketing?

Gluten levels. Bread flour has more, which is not supposed to be a good thing for cakes.

by **Suffs** » Fri May 15, 2020 9:22 am

It’s interesting ... the fruit is better distributed - as much at the top as the bottom ... and it seems slightly less dense. Everything other than the flour was exactly as I’ve always made it ... and I’ve been making that recipe for over 40 years.

by **Suelle** » Fri May 15, 2020 9:29 am

Suffs wrote:It’s interesting ... the fruit is better distributed - as much at the top as the bottom ... and it seems slightly less dense. Everything other than the flour was exactly as I’ve always made it ... and I’ve been making that recipe for over 40 years.

I guess a little more gluten could contribute to holding up the fruit. I've seen cake recipes from Dan Lepard which use bread flour, but can't remember if he's ever said why.

Make a note on your recipe to continue. :thumbsup

by **Suffs** » Fri May 15, 2020 9:40 am

Certainly will Suelle :thumbsup

by **Seatallan** » Fri May 15, 2020 11:30 am

Nice one Suffs!!

View topic - Strong flour instead of plain in cake recipe?

Strong flour instead of plain in cake recipe?

Strong flour instead of plain in cake recipe?

Re: Strong flour instead of plain in cake recipe?

Re: Strong flour instead of plain in cake recipe?

Re: Strong flour instead of plain in cake recipe?

Re: Strong flour instead of plain in cake recipe?

Re: Strong flour instead of plain in cake recipe?

Re: Strong flour instead of plain in cake recipe?

Re: Strong flour instead of plain in cake recipe?

Re: Strong flour instead of plain in cake recipe?

Re: Strong flour instead of plain in cake recipe?

Re: Strong flour instead of plain in cake recipe?

Re: Strong flour instead of plain in cake recipe?

Re: Strong flour instead of plain in cake recipe?

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