Yup I am in the states...
Self rising flour is available worldwide. I am wondering what part of
the world you live....
Anyway
If you can't find any self rising flour you can make your own.
Sift together three times a teaspoon of baking powder with a cup of
plain or all purpose flour...

da wrote:
> On 9 Aug 2006 19:01:10 -0700, "chembake" > wrote:
>
> >A good sponge flan base is to use the light genoise recipe.
> >It has the light sponge texture but not dry
> >a typical example is this :
> >
> >Use
> >2 parts of eggs( content only) + 1 part caster sugar + 1 part self
> >rising flour + 1/3 part of melted butter ( all measured by weight).
>
> <snip>
>
> Thanks chembake,
>
> Let me guess, you're based in the States, right? I had never heard of
> self-rising flour until I started travelling stateside and wandering
> into grocery stores. While that type of flour may be available here,
> it is likely a special order product. I know that I have never seen it
> on any local grocery store shelf.
>
> I assume it is some blend of flour and baking powder, but I'm not sure
> if I want to try mixing it myself.
>
> I've got a similar recipe as the one you provided, but I wanted to try
> a basic sponge, just to see if I could add one to my repetoire. I
> might try the recipe again and lower the flour content or up the
> amount of egg and liquids.
> --Vic