Can you ever use self rising flour for cake recipes? Has anyone ever done this? Just curious.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Of course. You just need to consider that a cup of flour has about 1 teaspoon of baking powder, and adjust your recipe.
Another thing to remember - make sure you sift, or fluff your flour before measuring - especially if you are making your own self rising flour. It's a common mistake to just stick a measuring cup in the bag and pull out a scoop. However, most recipes are created with aerated flour in mind. So if you are making your own self rising flour, the ratio of baking powder to flour will be off if you don't sift (best) or fluff (better) your flour.
Certainly. In fact, most of the cakes I grew up learning how to make (in the UK) call for self-rising flour (the exception being rich fruit cakes). It's much more common in home baked goods there than AP flour.
Please enter a valid email address.
Well played. You deserve a cookie.
Pickle Anything at a Moment's Notice
A Guide to Cheese Rinds
All About Cooking with Fire
The Ingredient Your Salad Is Missing
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.