All Purpose Flour Vs. Self Rising Flour?
Baking By officialamysue Updated 27 Feb 2010 , 9:20pm by artscallion
Hi! I'm trying to find out whats better to use? I just made a chocolate cake with self rising flour.. very impressed with the fact that it came out at a high level and very super moisty!
I think im keeping that recipe forever!! 
Self rising cake... would it be cheaper to even use that instead of buying all the ingredients to even make a cake rise?!
I would love to see all kinds of answers, because i'm a newb!!!
And i must admit.. this chocolate cake is the first that was not a fail for a first time scratcher!!
Amysue.
I thought that the only difference between the two is that the self-rising already has baking powder added into it. If you added the other ingredients according to the recipe but used self-rising flour instead, you just got more leaveners, which is why it rose so well. Maybe someone else can say whether I'm right about that being the only differnce. I don't have any in the house to look at to check.
Yup. Only difference is pre-added baking powder.
Most self rising flours also already have salt in them.
I was thinking that could be in it, too, but I wasn't sure.
Yup! self raising has baking powder and salt already added and most recipes that ask for all purpose/plain flour ask for baking powder and salt if they are to make a raising product like cake. But if you use self raising flour and then add baking powder it helps keep the top of the cake flat rather than develop a peak, but it still rises all round.
Not always. If you add additional baking soda/powder to self-rising cake it can result in a fallen cake.
This is true. Cakes that rise too much can have an unstable structure that can result big fall following the big rise.
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