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What would happen if self-raising flour is used in a very rich fruitcake instead of plain flour?
Using self-raising flour in a rich fruitcake instead of plain flour could result in a cake with a lighter texture due to the leavening agents in the self-raising flour. However, this may not be ideal, as fruitcakes are typically dense and moist, and the added leavening could cause the cake to rise unevenly or collapse. Additionally, the flavor and overall structure might be compromised, leading to a less traditional fruitcake experience.
What else can I help you with?
Fruitcake internal temperature?
King Arthur flour says 200°.
Can you use selfraising flour in Yorkshire puddings?
I would not. Yorkshire Pudding is simple to make, but corn flour would REALLY change the texture and flavor. Stick with wheat flour.
Is fruitcake a mixture or solution?
Fruitcake is a mixture. Adding fruit in a cake could be a mixture. (Your welcome)
How many teaspoons of baking powder to 1 cup of flour when baking fruitcake?
One tsp of double acting baking powder to one cup of flour.
Can you use baking powder instead of baking soda in peanut butter bar cookies?
Hmmm. One can not substitute flour with baking powder. One can however substitute selfraising flour with ordinary flour and a few teaspoons of baking powder. (My best guess would be approx 1 teaspoon of baking powder per 150-200 grams of flour.)
How do you make a moist fruitcake dry?
You can either dab off or strain out some of the moisture, or you can add more flour to it.
What is the best flour to use for baking a cake?
you need all-purpose flour to make a cake. - not bread flour- that is only for bread!
Can you use rice flour in fruitcake?
if you whant to you could it don't realy mater just use oil so it wont stick.
Can self rising flour be used instead of cake flour?
no
Can you use wheat flour instead of pastry flour?
Yes, you can.
Can you use white flour instead of barley flour?
YEs you can
Is fruitcake a mixture colloid or solution?
Fruitcake is considered a mixture because it contains various components (fruits, nuts, flour, sugar) that are not uniformly distributed and can be seen and tasted individually. It is not a colloid or a solution, as these terms specifically refer to specific types of mixtures with distinct properties.
