Others on the forum have made this cake but I thought some of you may be interested to see how it turns out using ‘KATE’ flour! I don’t have any cake flour and although I made the English Gingerbread with UK plain flour and wholewheat flour I was a bit apprehensive about making this cake with just plain flour as Rose says that she recommends cake flour for the best results. So I went to the trouble of making ‘Kate’ flour to see how it would turn out. When I say ‘trouble’ I should say that it was not difficult to do but it does take time, and I’m not sure I would want to do this every time I make a cake! If you look near the back of HC’s Rose explains the process in detail and on Kate’s blog there are more details on how to do it. As only 10ozs. of flour can be microwaved at one session I can’t see how this process can be speeded up, so it adds quite a lot of time to the making of each cake. However, we are indebted to Kate for all her experiments in working out how to achieve an acceptable ‘cake’ flour that can be used with the recipes in Rose’s books.
Now you probably want to know what it tastes like? LOVELY!!! It is moist and flavourful and according to AnnieMacD it gets better as it matures so I am interested to see what it will be like in a day or two or more! The frosting is very nice, I used sour cream, both in the cake and in the frosting as Rose gives the choice and I had sour cream in the fridge. Everything else is as the recipe. You can see my cake domed but it had a nice rise to it and I think it looks attractive, do others think the same? I’ll try to put two pictures up together but if I can’t they will be separate!