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I'm struggling with a basic sponge recipe for the cupcakes..and wondering if someone could share there recipe..
Dutch flour doesnt seem to work with my English sponge recipe... 
I use different cupcake recipes from different (English) websites.
The use of flour is the same, in English or Dutch. The only difference can be all purpose flour, which is the same as
I would use English self raising flour and have used the dutch self raising flour but my cakes dont seem as light and springy, they seem dense and heavy, then someone told me that English flour has an ingrdient that Dutch flour doesnt....i have tried and tried and cannot make a cake using dutch flour...this is what i do
225gr Flour
225gr fine sugar
225gr butter
4 eggs
maybe my combination is wrong for dutch flour...any help would be lovely
Maybe these proportions work better:
200 gr butter (roomboter)
200 gr fine sugar (fijne kristalsuiker)
4 eggs (eieren)
150 gr flower (bloem)
50 gr self-raising flower (zelfrijzend bakmeel)
3 teaspoons milk (3 teelepels melk)
Or you could try adding an extra egg to your recipe.
Good luck!
Hi Jayne,
I moved your topic, it was in the wrong section 
. In 'bakken en vullen' you can ask all your questions about baking and filling of your cake.
As far as I know there is no difference between Dutch or other flour, flour is flour. There is a difference in quality though. Patent bloem is of higher quality then plain flour. But as far as I know, there is no difference in use and result. But I know that some replace a part of the flour by cornstarch to give cake a more refined structure.
Lots of success with your next try! Jozien.
I use the same amounts for a common cake... no problems whatsoever. Indeed this recipe makes quite solid cakes, but that's the way I like them...
Could the ingredient that probably is missing in your selfraising flour be 'bicarbonate of soda'?
This is available as 'dubbelkoolzure soda' or 'maagzout' at Etos (ask at the counter) or in 'natuurvoedingswinkels'.
Your not the only one who has troubles with english recipies. My troubles are more with my canadian recipies and there is totally a difference between english, dutch, and also canadian flour. The moisture levels everywhere are different... So going exactly by your recipe might not be the best idea your going to have to mess around a little with the amounts. They may be so dense because the dutch self rising flour is dryer than the english.
Also different baking environments can have an effect on your cakes. In canada where i lived close to the mountains so pretty high above sea level my cakes didnt get as high as they do here.
And if you want to look for baking soda take a peak at a toko most of them sell arm and hammer soda.
Jane I seem to be missing baking powder in your recipe so I was wondering if forgot to write it down while you were typing?
I use selfrising flour from Soubry, it works great
And you are right there is a differance in the types of flower that we have here took me also a very long time to find the right one 
Thank you all for your responces...am well chuffed 
I will try the other recipe above and let you know...ty...
I use the recipe from Nigella and it works great so maybe you can try that one
What flour would you use in place of English flour...
Just normal flour: Bloem of tarwebloem
I use Soubry selfrising flour or wat they call here patent bloem
Of course, self raising flour, zelfrijzend bakmeel 
Sorry
but i am getting confused....is self raising flour...patent bloem or the other one as you call them both self raising flour...sorry to be a pain
In Nigella's recipe we use selfraising flour (zelfrijzend bakmeel)
zal ik ook eens een poging engels doen, dan komt ze helemaal in de war 
Selfrising flour has baking powder already added
Patent bloem (flour) you self have to add the baking powder (1tsp per 128gr)
that is the differance between the two
When I use Nigella's recipe I use selfrising flour because that is what the recipe calls for.
Excellent....ive been and bought some...will have a go tomorrow.....ty
By the way, here on the forum there are different categories to put your questions in.
They are;
- Over de site = About the site
- Ons kent ons! Stel je hier voor = Introduce yourself here
- Taarten Parade = Cake Parade (to show the cakes you made)
- Bruids- en stapeltaarten = Weddingcakes and tiered cakes (to show your weddingcakes or multiple cakes on top of each other)
- Klein & fijn: Cupcakes, koekjes & los suikerwerk = Small things, like cupcakes, cookies and sugarwork.
- Thema taarten = In this categorie, there's a monthly theme, where you can post cakes you made (or older ones) that match the theme.
- 18+ taarten = I think this one is obvious
- Bakken & vullen = For all your baking and filling questions
- Bekleden = For questions regarding marzipan, fondant, coloring, rolling out,...
- Decoreren = For questions about decorating
- Taartendecoratie Algemeen = For questions that don't fit in one of the other categories.
- Ingezonden recepten = Recipes from forum members
- Meetings & Fr
Its very helpful....but i am not sure how much i can take part, as i dont read any dutch at all...and its very confusing...
Its very helpful....but i am not sure how much i can take part, as i dont read any dutch at all...and its very confusing...
don't be shy .. I think most of us.. at least can read English.. so if you want to show off your cakes that would be great.. and any questions are also no problem as you have seen in this topic,.. wondering around on this forum might help you learning our language..
There are more English speaking girls here (Canadesje). They have been there and done that!! And what is a better place to learn all about us dutch then this forum
I agree with Bommeltje. And pictures, most of the time, don't need words, just good looks. So don't be shy and show of your cakes.
Just join us and have fun!
Hi Jayne,
I have also found that problem trying to make my normal New Zealand style sponge and normal cakes. It does not seem to be springy or light. I have tried my normal mix of normal flour and self raising flour (different flour trials) and have still come up trumps, until I added extra baking powder. Still it does not give me the 100% success rate i used to have when living in NZ. I can understand your frustrations and all i can say is try try try again until you have found the right combination.
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