Sunday, 29 June 2008

A baking tip.

It wasn't long after we arrived in Vanuatu that I discovered that going on a journey across the sea and being stored for months in a warehouse and then sitting on a shelf for how knows long is not great for the rising ability of self raising flour. So since then I have used plain flour (which we buy in bulk for bread) and baking powder for baking. Only, the journey across the sea and the storage is not great for the rising ability of baking powder either.

Then, someone mentioned this substitute for baking powder:

For every teaspoon of baking powder, use;

1/2 teaspoon of cream of tartar (NOT tartaric acid)
1/3 teaspoon of bicarb soda

It is fantastic! I have had lovely, well risen cakes ever since. And, I have developed a great recipe for a banana cake that doesn't even need eggs. This is it:

4 oz (125g) butter or 1/2 cup oil
6 oz (190g) sugar
2 ripe, mashed bananas
dash of vanilla
1/2 teaspoon mixed spice

2 cups plain flour
2 teaspoons cream of tartar
1 1/3 teaspoon bicarb soda

1/2 cup milk

  • Cream the butter and sugar (until the colour of the mixture is almost white) and then mix in the mashed bananas. Add and mix the vanilla and spice.

  • Mix in the flour, cream of tartar and bicarb soda and milk. Mix well but not too much. It's best to get the cake into the oven quickly after you have added the flour. If you are keen, you can sift the flour, cream of tartar and bicarb soda, but I never usually bother.

  • Turn into a greased and floured cake tin and bake at 180 degrees celsius until done. Enjoy!

No comments: