Roy Basan wrote:

> Ellie C > wrote in message >.. .
>
>>Roy Basan wrote:
>
>
>>Very interesting! Who knew? I had noticed that French bakers don't make
>>the same sort of cake we make in the US. I knew they made sponges and
>>genoises but didn't realize that there were no other types of cake.
>>Hmmm. I do see pound cake in the supermarkets, though.
>
> A pound cake if made traditionally i.e a pound of each ingredient(
> flour, eggs, sugar and butter) can be made perfectly with the French
> T45 flour suited for fined baked goods.
>
>>I think I can buy British flour in a store in Carcassonne that carries
>>British food items. I'll try that.
>>
>>Thanks!
>
>
> If you happend to find a British flour in France, please try to ask
> the store keeper if its just plain flour or cake making flour.Plain
> flour can be just similar or slightly less in quality to the T45, its
> still untreated, just milled flour from English wheat.Please Choose
> the latter( cake flour)....
> The near equivalent to US cake flour is the so labelled High ratio
> cake flour.
> I am not sure if that kind of labelling is applied on British flour
> exported to the neigboring EEC countries.
> Roy
Thanks! I'll remember this when I next go the the Best of British store
in Carcassonne.