Doves Farm Organic Self-Raising Flour - 1kg Bag

Always cook flour before consumption.

Basic Sponge Cake RecipeCreate a sensation with this quick and easy recipe. Use this basic sponge recipe, with the added ingredients, to make one of the cakes suggested below. Sponge cakes freeze well.Oven 180°C/Fan 160°C/350 °F/Gas 4100/4oz Softened butter2 Eggs100g/4oz Caster sugar100g/ 4oz Self Raising Flour2 drops Vanilla essence1tbsp Water1. Rub a little oil around two round 18cm/7" are a rectangular 18x25cm/7x10" baking tin.2. Beat all ingredients together in a mixing bowl or blender.3. Turn mixture into the baking tins.4. Bake in a preheated oven for 15/25 minutes depending on size.5. Cakes will be golden and springy to the touch when cooked.6. Turn out cakes onto a wire rack to cool.Victoria SandwichCombine the basic sponge ingredients with the following additional ingredients.3 tbsp Jam1tsp icing sugar1. Sandwich together two basic recipe sponges with the jam.2. Dust top with sieved icing sugar.Frosted Chocolate Layer CakeCombine the basic sponge ingredients with the following additional ingredients.1tbsp Cocoa1 Egg white75g/3oz Chocolate100g/4oz Sugar1tbsp Water1. Beat the cocoa into the basic sponge mix before cooking as 2 round sponges.2. Beat egg white until stiff & melt chocolate.3. In a saucepan carefully bring the sugar and water to a rolling boil then stir this into the egg white followed by the melted chocolate.4. Spread over cold cake.Cappucino CakeCombine the basic sponge ingredients with the following additional ingredients.1tbsp Strong coffee150ml/5floz Double cream25g/1oz Coffee granules50g/2oz Grated chocolate1. Replace water in basic sponge recipe with cold strong coffee and cook in desired tins.2. When cold whip the cream until thick, stir in coffee granules and grated chocolate then spread over cake.Lemon Sponge SliceCombine the basic sponge ingredients with the following additional ingredients.1 Lemon rind & juice75g/3oz Butter150g/6oz Icing sugar1. Grate the lemon rind and add it to the basic sponge omitting the vanilla essence. Bake in a rectangular tin.2. Cream together the butter and sugar then add just enough lemon juice to make a spreading consistency to sandwich or top your cold sponge.Gluten (naturally present in wheat)Recipe - No nutsIngredients - No nutsFactory - UK Flour mill: no nuts

Try this Organic Self Raising White Flour in our recipe for banana cake, a great loaf cake for transforming those overripe bananas into a delicious treat.Banana Cake190°C, Fan 170°C, 375 °F, Gas 5200g Butter200g Sugar1 tsp Vanilla extract3 Eggs200g Doves Farm Organic Self Raising White Flour2 Ripe bananas1. Rub some of the butter around the inside of a 1kg/2lb baking tin or insert a loaf liner. Pre-heat the oven.2. Put the butter and sugar into a bowl and beat until pale and creamy, then beat in the vanilla.3. Break the eggs into the bowl, one at a time, beating well between each.4. Add half the flour to the bowl and beat well.5. Mash the bananas, add them to the bowl and beat again.6. Add the remaining flour to the bowl and mix it in.7. Tip the mixture into the prepared tin and smooth the top.8. Bake for 55-60 minutes.9. Leave the cake to cool in the tin for 20 minutes then turn it out onto a wire rack to cool.

Bag

Full Product Name:Organic Self Raising White FlourStorage:Best before: see top.Roll down the top after use and store in a cool dry place.Origin:Milled in the UK with EU & Non-EU wheatAdditional Information:EU Organic - GB - ORG - 05, EU/non-EU AgriculturePackaging material: paper.