I need a recipe that uses self-rising flour. Any cake recipe you have will do!
Thanks!

FRESH COCONUT CAKE WITH SELF-RISING
FLOUR

1 c. butter
2 c. sugar
4 eggs
3 c. flour (self-rising)
1 c. milk
1 tsp. vanilla
1 fresh coconut or frozen

Lightly grease three 9 inch layer pans, dust with flour. Have all ingredients at room temperature. Cream butter and sugar. Add well beaten eggs. Add flour which has been sifted once, then measured, alternately with milk and beat after each addition until smooth. Add vanilla and a handful of coconut. Bake for 25 to 30 minutes at 350 degrees

Victoria sponge cake

6oz butter
6oz sugar
3 beaten eggs
6oz self raising flour
few drops vanilla essence

Cream the butter and sugar and vanilla together until pale and creamy. Add the egg a bit at a time putting a small spoon of flour in with each addition, beating well in between each addition. Fold in remaining flour. Divide mix between 2 greased and floured 7 inch tins. Bake at 180C for approx 30 mins. A skewer inserted shoud come out clean and the top if lightly pressed should spring back into place. Cool in tin for 5 mins, then turn out onto a cooling rack. When cold sandwich together with raspberry jam and dust the top with icing or castor sugar.

Self rising flour can substitute for all-purpose + leavening agent [usually baking powder} + salt. BUT dedicated recipes tend to work out better.

Take your pick:

MY BASIC CAKE
1/2 cup butter
3/4 cup superfine sugar
1 tsp. vanilla
2 eggs
2 cups self-rising flour
pinch salt
1/2 cup milk
Preheat oven to 375 degrees F. Oil and paper line a deep 8" round cake-tin. Sift flour and salt together. Cream butter, sugar and vanilla until light. Add eggs, beating well. Fold in flour and milk alternatively. Pour into tin. Bake 50 60 minutes until done. Remove and stand in tin 2 minutes. Remove from tin and cool on rack {unwrap paper carefully while hot.
VARIATIONS on the Basic Butter Cake
* Lemon Cake: Add the grated rind of 1 lemon and 2 ts lemon juice. Omit vanilla.
* Sultana Cake: Add 4-6 oz sultanas and 1 ts allspice.
* Chocolate Cake: Add 2 oz cocoa dissolved in a little milk.

MY BASIC CREAM CAKE
4 eggs
2 tsp. vanilla
2 c. granulated sugar
1 pt. heavy cream
3 c. sifted self-rising Presto flour
Beat eggs; add sugar and beat. Add half the cream and half the flour, beat. Add remaining cream, flour and vanilla and beat 3 minutes. Grease and dust a large angel food ring. Bake for 1 hour at 350 degrees. Cut to serve into 14 to 16 slices.

MISSISSIPPI MUD CAKE
1 cup Wesson oil
1/3 cup cocoa
4 eggs (whole)
1 3/4 cup sugar
1 1/2 cups self-rising flour
2 tsp. vanilla
2 cups chopped nuts
bag of small marshmallows
Icing
1 1/2 sticks butter
1 tblsp. vanilla
1 (1 lb.) box powdered sugar
1/3 cup cocoa
1/2 cup evaporated milk
1/2 cup chopped nuts
Mix ingredients and bake in a 9x13 cake pan at 300 degrees for 30-45 minutes. Cover with small marshmallows when removed from hot oven.
Icing: Mix all ingredients well. Do not cook. Pour over cake while the cake is still warm.

STRAWBERRY CAKE
2 c. self-rising flour, sifted
2 c. sugar
1 1/2 c. oil
4 eggs
1 (10 oz.) package frozen strawberries, sliced and thawed
Icing:
1 (8 oz.) package cream cheese
1 box powdered sugar
1 t. vanilla
1 c. chopped pecans
1 stick butter
Cream together first 3 ingredients. Add eggs one at a time. Beat well; stir in strawberries and bake at 350 until
cake tests done.
Icing: Cream together cheese, sugar and butter. Add vanilla and pecans. Spread on cooled cake.
Store cake in the fridge.

CARAMEL SPICE CAKE
Cake:
2 cups self-rising flour
2 cups sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
3/4 cup salad oil
3 eggs
1 1/2 cups chopped walnuts, divided
9 1/2 ounces baby food prunes (2 small jars)
ICING:
1/2 cup light brown sugar
1/4 cup butter
2 tablespoons evaporated milk
2/3 cups confectioners sugar
1/2 teaspoon vinegar
CAKE: Preheat oven to 300 degrees. Combine flour, sugar and spices. Add oil, eggs, prunes and 1 cup of nuts; mix well. Pour into a greased and floured 9x13 pan and bake for 55-60 minutes. Serves 12-16.
ICING: Cook brown sugar, butter and milk for 2 minutes. Remove from heat and beat in confectioners sugar and vinegar. Beat until smooth and thick. Spread over warm cake. Decorate with walnuts.

QUICK COCONUT CAKE
1 c melted butter
1 1/2 cups white sugar
2 cups self rising flour
2 cups coconut (shredded)
3 eggs (beaten)
1 cup milk
Melt butter in a large saucepan. Stir in the sugar, allow to cool slightly, Then add all other ingredients mix well. Put into a well greased and lined cake pan. Bake at 180º C (350ºF ) for 40 minutes. until cake tester comes out clean and dry.

MARTHA STEWART RED VELVET CAKE
2 1/2 cups self-rising flour
1 tsp. baking soda
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
1 cup whole buttermilk
2 1/2 Tbsp. red food coloring
Cream Cheese Frosting:
8 oz cream cheese, room temperature
1 stick butter, room temperature
1 pound confectioners' sugar, sifted
1 cup finely chopped pecans
1 tsp. pure vanilla extract
Heat oven to 350 degrees. Spray three 9x2" round cake pans with cooking spray, and line with wax paper. Set aside. In a medium bowl, sift together flour and baking soda. Set aside.
In a medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With an electric mixer, beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until the flour has been incorporated. Slowly add buttermilk. Add food coloring, and beat to combine.
Divide batter between pans; each pan will be about half full. Tap pans on counter to remove bubbles. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Remove the pans to a rack to cool for 5 minutes.
Invert pans onto wire racks sprayed with vegetable oil to cool cake completly, or quick-chill in the freezer for 10 - 15 minutes.
Cream Cheese Frosting:
Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar, pecans, and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.
To assemble, place one layer, top-side down, on a cake stand. Using an offset spatula, spread with 1/4 inch of frosting. Repeat with remaining layers. To frost top and sides of the cake, work from the center toward and over the edge, making sure to evenly coat. Store in an airtight container for up to one week.

BUTTERMILK POUND CAKE
1 c shortening
2 1/4 c sugar, divided
2 ts vanilla
1 tb lemon juice
2 ts lemon zest
6 eggs,separated
3 c self-rising flour
1/2 ts baking soda
3/4 c buttermilk
Using an electric mixer, cream shortening with 1 1/2 c sugar. Blend in vanilla, lemon juice and zest. Add egg yolks, one at a time, blending just until smooth after each addition.
Stir baking soda into the buttermilk.
To the first mixture, add sifted flour alternately with buttermilk , blending well after each addition.
In a glass or stainless steel bowl, beat egg whites until frothy, then gradually beat in the remaining 3/4 c sugar; beat until egg whites form stiff peaks (this will take a few minutes). Fold egg white mixture gently into batter until well incorporated.
Spoon batter into a generously greased and floured 10-inch tube pan. Bake at 350 degrees for 60 to 75 minutes, or until cake tests done. A toothpick inserted into the center should come out clean.
Cool on rack; carefully remove pan and transfer to cake plate. Sift confectioners' sugar over cake top; serve as is or with a fruit or lemon sauce.

Wow! These all sound really good! I'll have to especially try the white cakes. Thanks!!

Hey, a newbie jumpin' in ...What is vanilla essence?
Thanks, bakersofcakes

Its a vanilla flavouring. I normally use vanilla extract rather than the essence as I think you get a better taste

Thanks!