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cake/flour question

aji, 27 February, 2009 at 18:18 Posted on Off Topic Posts 0 1

Is there a huge amount of difference between plain and self-raising flour? I'm supposed to be making this: /recipes/ultimate-chocolate-cake but have just realised that I don't have any plain flour, only SR. Will the cake blow up if I use all SR instead of the plain? I can't imagine it would, but would hate to ruin it for the sake of something daft!

?

1 replies

Latest activity by aji, 27 February, 2009 at 18:54
  • Lillythepink
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    Lillythepink ·
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    Skip the bi-carb. SR has it in already.

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  • A
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    aji ·
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    Thanks LTP?

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