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Message: <blockquote data-quote="gbswales" data-source="post: 108826" data-attributes="member: 21675">The cake didnt rise as much as the original high carb one did and my partner thought it was a little too moist/oily.  Actually thats the way I like my cake but he prefers sponge to be lighter and a little dryerThe original recipe has 185g of self-raising flour which I reduced to about 60g plus 2tsp Baking powder.  I am not sure whether to increase the flour to ground almonds ratio (but that would up the carbs quite a bit) or whether to double the baking powder and maybe add a little less milk if any of those people out there who actually know how to cook have any ideas I would be interested in themThanks</blockquote>

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