Hey Ladies and Gents,

Ever substitute plain self-rising flour for cake flour? I know there is a "recipe" for doctoring up self-rising flour but I'm afraid to try it!

Anyone ever tried it? What were the results?

Thanks,

No because they're not the same. Self-rising has leavening agents already added in it, cake flour does not.

Here's a site with some helpful info on the different flours:

http://whatscookingamerica.net/Bread/FlourTypes.htm

Oh Shucks - I didn't mean Self-rising -- I meant plain All-Purpose flour -- no leavening agents.

Thanks for the link.

You can use AP in place of cake flour but it can change your results. Cake flour is finer than AP and it is also lower in protein, which, in turn, produces less gluten, leading to a more tender end-product. I've read something about adding cornstarch to AP flour, but I have no idea what kind of results that gives as almost all of my cake recipes use cake flour, and that's what I use.