Self-rising cake flour

[Julia H]

A cake recipe calls for self-rising cake flour and all I can find is either self-rising flour or cake flour. Which one do I choose? Or, do you know of a flour that is both self-rising and cake flour?

[sneezles]

I don't know of a self-rising cake flour but when I bake a cake that calls for cake flour but don't have any on hand (and it's a 30 min drive to the store for me) I just sift the all purpose flour 6 times and it seems to work fine. I guess you could try the same thing with self-rising.

[Gail]

I am having deja vu. I know I've answered this same question, but I can't find it anywhere. (dee dee dee dee...) Must've been on the old board.

Anyway, there IS such a thing as self-rising cake flour and I've got a web site that sells it-- in enormous quantity. First Preference Products has it at: www.fppstore.com/cgibin/shopper.cgi?search=action&keywords=all (http://www.fppstore.com/cgibin/shopper.cgi?search=action&keywords=all)

I seem to recall there was also some controversy about this item, and that there was some negative feedback about self-rising cake flours. Unfortunately, I don't recall the specifics and I've never used the product.

For more information on flours in their many forms, check Epicurious at: www.epicurious.com/run/fooddictionary/browse?entry_id=8196 (http://www.epicurious.com/run/fooddictionary/browse?entry_id=8196)

and Cook's Thesaurus at: www.foodsubs.com/Flour.html (http://www.foodsubs.com/Flour.html)

Personally, I'd be inclined to go with cake flour and leavening, but that's just my opinion.

Good luck with that cake! http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Gail (edited 09-28-2000).]

[Beth]

I agree with Gail (Again). I posted one of those replies before. One of my resources was negative on self rising flours, especially cake flour, because, like the baking powder it relies on, it may lose its leavening strength as it sits on the shelf...which it may be more prone to doing than your average flour.

The rule I have seen over and over for substituting for cake flour is to sift twice and subtract 2T per cup (I fluff extra and measure scantly, but cake flour is usually a lower protien/lower gluten wheat which will result in a more tender texture...use care to mix gently and not to overmix if using all purpose). To substitute for self-rising flour, add 1 tsp. baking powder and 1/2 tsp. salt per cup of flour (from Southern Living).

[This message has been edited by Beth (edited 09-29-2000).]

[Julia H]

Thank you for your response again. I had posted it along time ago but after having months of trouble with my internet connection couldn't find it in the archives. I appreciate you taking the time to respond again. Originally posted by Gail:
I am having deja vu. I know I've answered this same question, but I can't find it anywhere. (dee dee dee dee...) Must've been on the old board.

Anyway, there IS such a thing as self-rising cake flour and I've got a web site that sells it-- in enormous quantity. First Preference Products has it at: www.fppstore.com/cgibin/shopper.cgi?search=action&keywords=all (http://www.fppstore.com/cgibin/shopper.cgi?search=action&keywords=all)

I seem to recall there was also some controversy about this item, and that there was some negative feedback about self-rising cake flours. Unfortunately, I don't recall the specifics and I've never used the product.

For more information on flours in their many forms, check Epicurious at: www.epicurious.com/run/fooddictionary/browse?entry_id=8196 (http://www.epicurious.com/run/fooddictionary/browse?entry_id=8196)

and Cook's Thesaurus at: www.foodsubs.com/Flour.html (http://www.foodsubs.com/Flour.html)

Personally, I'd be inclined to go with cake flour and leavening, but that's just my opinion.

Good luck with that cake! http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Gail (edited 09-28-2000).]

[Julia H]

Thank you also for responding again. You are not having deja vu, this is my second posting of this question because I lost the first one due to technical errors. Thanks again. Originally posted by Beth:
I agree with Gail (Again). I posted one of those replies before. One of my resources was negative on self rising flours, especially cake flour, because, like the baking powder it relies on, it may lose its leavening strength as it sits on the shelf...which it may be more prone to doing than your average flour.

The rule I have seen over and over for substituting for cake flour is to sift twice and subtract 2T per cup (I fluff extra and measure scantly, but cake flour is usually a lower protien/lower gluten wheat which will result in a more tender texture...use care to mix gently and not to overmix if using all purpose). To substitute for self-rising flour, add 1 tsp. baking powder and 1/2 tsp. salt per cup of flour (from Southern Living).

[This message has been edited by Beth (edited 09-29-2000).]