i read an article about a Japanese pastry chef who uses Nisshin Violet flour for her cakes so i thought, you know, why not pick up a bag of violet when i go to J-town & bake a white cake with it. actually now that i think about it, maybe i should do a side-by-side test with swans down.
i tried to research the Japanese flour, but it was no go. there's minimal information out there about Violet-- this described it as 'self-raising' which would mean that baking powder & salt are added, but skimming this i see no mention of added leavening.
how will Violet behave in my white cake recipe?
cool flour bag.
