Separate names with a comma.
Discussion in 'Pastries & Baking' started by newbaker, Apr 13, 2011.
Hi, can I use both cake flour and self rising flour in the same cake recipe?
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
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.
I have to admit I've never understood the appeal of self-rising flour
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.