I am in Scotland. Is the flour for the wacky cake "plain" flour without a raising agent in it, or is it "self raising" flour which has a raising agent in it?
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You need a rising agent. This recipe recommends baking soda. www.allrecipes.com/
My mother was not a "baker" so the only cake our family ever had was a "Jelly Cake" but a friend sent me the following recipe (it was copied from their book) but it is online now.
I noticed a slight difference in the ingredients with the recipes from 'allrecipes' that Judy shows (1 tbs vinegar vs mine of only 1 teas) so I checked a few other recipes online and, as usual with older recipes, everyone has their favorite way of making this cake. Some parts of the US called it "Crazy Cake".
I noticed that some people like to add coffee instead of water (I add half and half = 1 cup) and some like to lightly grease their pans while others swear by using an ungreased pan so it can really be a toss-up as to what recipe anyone uses.
You definitely need to use all-purpose flour and salt and baking soda or it will be very flat and dense.
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