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