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Nigella's Lemon-Syrup Loaf Cake/Self-rising flour/Calphalon

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Nigella's Lemon-Syrup Loaf Cake/Self-rising flour/Calphalon

josephsm | Apr 21, 2004 12:40 AM

Anyone ever make this recipe from her Domestic Goddess cookbook? Just wondering if it's worth it.

Also, it calls for (let's say) 1 cup of self-rising cake flour. Do I use 1 cup cake flour + 1/2 tsp salt + 1 (or 1.5) tsp baking powder? Internet sites seem to be all over the place on the equivalents.

Also, are you supposed to end up with 1 cup total combined ingredients or 1 cup flour plus the other two? Not that I imagine it really matters with this small amount, but it could in a different recipe.

Finally, I have a Calphalon loaf pan that never seems to cook things properly (things get overcooked). Do you think I should lower the oven temperature slightly or keep same temperature but shorten the baking time?

TIA

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