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Cake flour and self rising flour

post #1 of 5
Thread Starter 

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

post #2 of 5

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

post #3 of 5

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 

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #4 of 5

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

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 5

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.


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