Have you ever had to use self-rising flour in place of all-purpose flour before?

Question

I'm in a bind. I need to use self-rising flour instead of AP flour. Do I have to change my cake recipe now? This is in regards to baking powder and salt?

Answer 1

Leave out any salt, baking powder, baking soda, cream of tartar. Add the same amount of flour as you leave out. In other words if the recipe calls for 1 teaspoon of soda and 1/2 salt add 1 1/2 extra teaspoons of flour. Hopefully that will even out the amounts needed.

Answer 2

Well, I always use AP flour instead of SR flour, since we don't have SR flour here in Hanoi. Usually there should be instruction how to use baking powder (like "for 500g" or "to make self raising flour ..."). You don't need to change the recipe.

Answer 3

here is how to make self-rising flour:

for every 6 cups of flour, add 3 tablespoons baking powder and 1 tablespoon salt

Answer 4

I'd run to the store but if you want to try...
Self rising has rising agents like baking soda, salt and baking bowder. Eliminate these things from your recipe and cross your fingers!