i just bought some self rising flour. does this mean i don't have to add baking powder, soda and salt? can you tell i don't bake from scratch a lot- usually mixes. anyway fyi, meier this week gold medal flour is half off
If you are following a recipe where you will be beating the butter & sugar together first, then adding the eggs one by one, then no, you shouldn't need to add baking powder or soda. If your recipe calls for salt then still add that, it has nothing to do with the rising process! If however you are doing an all-in-one recipe (where you add all the ingredients in the bowl at once and beat), then yes, I would still add a little baking powder because you skip the process of incorporating air with the butter, sugar and egg beating process. Hope that helps!
I have never used self rising flour for my cakes, nor have I ever seen a recipe that calls for it.
I have used self rising in the Magnolia Bakery Vanilla Cupcakes.
It called for 50/50, Self rising and All Purpose..
But if the recipe does not say to use it, i don't use it.
BTW the cupcakes came out very, very good.. 
We use self-raising flour a lot in cake baking in the UK (all-purpose flour being used mainly for fruitcakes, pastry and things like brownies), but I don't know whether your flour in the US is different. I've never had a problem with it!
thanks guys, yes it is a recipe where i beat the butter/sugar first. also, it's for madeira sponge cake? never tried it, but it's in some of my european cake decorating books, so i figured i'd try it, it calls for self -rising flour. just wondered if i could exchage it for regular. thanks
NO! Take it from a European - Maderia cake requires self-rising flour - you run the risk of ending up with a brick if you use plain flour!
i just bought some self rising flour. does this mean i don't have to add baking powder, soda and salt? can you tell i don't bake from scratch a lot- usually mixes. anyway fyi, meier this week gold medal flour is half off
All the recipes I use for my cakes call for self-rising flour. Here is the basic one I mainly use:
Bizcocho Basico (Yellow Basic Cake)
Serves/Yields: 12-14
Prep. Time:
Cook Time: 30-35 minutes
Category: Yellow Cakes, Spanish
Difficulty: Moderate
Introduction
This is the recipe I use most for yellow cakes. You can use a simple soaking syrup with it and it is super good. you will have a little batter left over if you use a pan 8" x 3" round. Don't overfill. I mainly use the two 8" x 2" round pans.
Ingredients
3 cups of self rising flour
2 sticks of butter or margarine
2 cups of granulated sugar
4 large eggs (yolks and whites separated and at room temp)
1 cup of evaporated milk
vanilla and/or almond extract to taste
Directions
1. Beat butter and sugar at high speed until it is soft and pale yellow in color.
2. Start adding the yolks one by one until they disappear completely. Add flavors and continue beating.
3. Lower the speed to low and start adding the flour and milk alternating. Begin with flour and end with flour. Turn off mixer.
4. Whip whites to meringue consistency and FOLD into the flour mixture until meringue disappears.
5. Pour into prepared pans (8" x 3" round or two 8" x 2" round) and bake for 45 minutes at 350 Farenheit. (I use Wiltons chart on baking times
NO! Take it from a European - Maderia cake requires self-rising flour - you run the risk of ending up with a brick if you use plain flour!
I have a book written by Janice Murfitt and two other author's where they have a Maderia Cake recipe and they use plain flour. What would be the difference between the one you know, and this one? I am curious.
The agents and distributors are from UK, Australia and New Zeland.
Here is the recipe just to show what's in it:
Madeira Cake
2 cups of plain flour
1 1/2 tsp of baking powder
3/4 cup of soft margarine
3/4 cup of sugar
3 eggs beaten
1 tbsp of lemon juice
I've tried Janices recipe and while it does work it is heavier than a cake made with self rising flour is. Over here 99% of our cakes are made with self rising flour and they always work out better than cakes made with plain flour and baking powder added
I, of course, totally agree with you Miss Baritone !
Here's the Maderia cake reipe I now use (it's the best Maderia cake I've ever had!), from my favourite book of all time, Nigella Lawson's 'How to be a Domestic Goddess':
8oz softened butter
7oz caster (superfine) sugar
Grated zest & juice if 1 lemon
3 large eggs
7oz self-rising flour, sifted
3oz plain (all-purpose) flour, sifted
9in x 5in loaf tin or an 8in round tin (3in deep), greased and lined with parchment
Preheat oven to 350F. Cream butter and sugar with lemon zest until light and fluffy. Add eggs one at a time with a tablespoon of the plain flour each time. Add the rest of the flour, and then the lemon juice. Bake for 50-60 mins or until a skewer inserted into the middle comes out clean. When done remove from oven and leave in the tin and allow to cool on a wire rack.
Enjoy!
Well, thank you ladies for sharing your recipes and opinioins.
I am going to try both madeira cakes... I like heavy cakes myself... but not everyone does, so I will try the other too as well.
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