Cake flour and self rising flour

Discussion in 'Pastries & Baking' started by newbaker, Apr 13, 2011.

  1. newbaker

    newbaker

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    Hi, can I use both cake flour and self rising flour in the same cake recipe?
     
  2. highlander01

    highlander01

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    As a non professional I would have to say no due to the fact that as the name implies self rising flour has additives that causes it to "rise"for a better word where as cake flour does not which to me would make your finished product very unpredictable
     
    Last edited: Apr 14, 2011
  3. panini

    panini

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    NewBaker,

    Welcome to ChefTalk. You will enjoy it here.

    If a recipe calls for both then yes, use them

    If you are trying to substitute, then no.

    Most recipes in print are usually proven/tested and it's usually best to follow both mixing and baking instructions closely. Until

    you get you feet wet.

    Cake flour is made with soft wheat and a lower gluten/protien contant.

    Self rising is usually a blend of flours, all/purpose, with a higher gluten and a leaveners added.

    For gluten and leavener info do a search here at ChefTalk and read up.

    HTH

    Panini 
     
  4. phatch

    phatch Moderator Staff Member

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    I have to admit I've never understood the appeal of self-rising flour
     
  5. erica

    erica

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    Hi, if you are trying to switch the flour that is called in your recipe - don't mix 2 kinds at once. you'll never know what have caused the results you're getting.
     
    Last edited by a moderator: Apr 18, 2011