I am trying to make my cake experiment a little bit faster using self raising flour, but i am wondering if it can be done without affecting the final result of the cake
Should i go step by step as the recipe call for?
Can i use self raising flour for any type of recipe? Why or Why no?
Sorry, hon, I don't quite understand what you mean about "faster." Self-rising flour is flour with leavener already mixed in. Some recipes specify self-rising flour - but on a practical time-saving level it only saves the baker one step, that of not measuring one ingredient.
Experienced bakers can take recipe shortcuts and experiment with ingredients. But for best results I suggest that most folks follow a recipe until they feel comfortable making changes.
what i said is, by using self raising flour I will eliminate some step, like measuring baking soda, salt, baking powder, flour and sifting them together. sorry i am lazy jajajja.
I've tried substituting self-rising flour for all the other steps. It doesn't work well. Some recipes call for more baking powder than what you get from the SR flour measurement. If you know the baking powder/salt ratio in the package that would help adjust your measurements but then you'd be adding an extra step to baking by adding more baking powder. I would stick to measuring out all the ingredients one by one! Then you'll know you're getting the exact amounts of everything you need!
knlcox thanks so so much.
Cakes baked with self rising flour don't generally have the same texture as all purpose flour cakes. They tend to have softer crumb and fall apart easier and sometimes don't rise as well. Works great if you are doing a stay in the pan cake for the family to eat. Hope this helps.
cakelady2266 , you said it right, that is exactly what happened with a blueberry cake i made.