What is the difference between self-rising flour and cake flour?!


Question: What is the difference between self-rising flour and cake flour!?
I attempt to make a pound cake and it didn't turn out right!. Instead of using cake flour, I opt'd for self-rising flour!. Could this be the reason my cake turned out hard and spongy!? Can anyone give me a recipe for a cake that I can make from stratch!? Thanks!.Www@FoodAQ@Com


Answers:
Cake flour is a low gluten flour!.
Gluten is a wheat protein that gives the bread structure and stiffness!.

Self-rising flour is just all-purpose flour with baking powder (or other leaveners) mixed in the flour!.

Your recipes was hard and spongy since you used a higher gluten flour and probably over-mixed (both act to toughen the pound cake)!. Spongy due to the leaveners in the self-rising flour!. The leaveners create carbon dioxide which acts to create little bubbles in your batter!.!.!.

Yes, you are correct that the self-raising flour caused the problem!.

You can use all pupose flour but you need to be gentle with the mixing so you don't overly work the gluten - making the cake tougher!.

Here's a link to allrecipes!.com
There are 20 pound cake recipes!.!.!. many are rated by the users so you can see what people thought about the recipes!.
http://allrecipes!.com/Search/Recipes!.asp!.!.!.Www@FoodAQ@Com

self rising flour has baking powder and salt,of course the baking powder makes it rise!.!.cake flour does not!.Most pound cakes and butter cakes from scratch call for cake flour!.So,yes that could have been it!.!.!.made from scratch cakes tend to be heavy and thick anyways!.Sounds like you baked it tooo long if it was hard!.!.You have to follow a recipe,especially a homemade recipe exactly,there are NO shortcuts!.I know by trial and error(lol)!.When it says unsalted butter,it means unsalted butter!That's why our mom's were always in the kitchen it took sooo long to bake these cakes from scratch! That's why they make mixes(lol)!.
Here's a delicious butter cake recipe
you can just drizzle some glaze over it and set a bowl of strawberries beside it and very pretty!

1Cup butter(this is REAL butter,not margarine)
6 eggs
2 Cups of whipping cream
3Cups of sugar
3Cups of CAKE flour
1tsp!.vanilla
Always let your butter,eggs,and cream to reach room temperature,so put them out first,while you preheat overn,and prepare your pan!.This looks very pretty in a bunt pan!.
You whip your butter,gradually add sugar beating after each addition,gradually add eggs beating after each egg,gradually add flour,then whipping cream,alternately,beat after each addition!.!.add vanilla,
transfer to prepared pan
bake about 1 hr!. and 20 min!. or until center springs back when touched!.Cool in pan for 15 min!.before removing
cool completely on wire rack!.
You can drizzle glaze over this ,very pretty!.Take your time and don't hurry,cakes take time,and love to bakeWww@FoodAQ@Com

Sounds as if you knocked all the air out!. Sifting is the key here, cake flour is lighter, has more air!.

Easy Choc cake

1 1/4 cups cake or s!.r flour
2 tablespoons cocoa
2tsp baking powder
1 cup sugar
pinch of salt

1/2 cup milk
1/2 cup oil
2 eggs

Mix together all the dry ingredients
Mix together all the wet ingredients
Stir the wet into the dry
Divide into 2, 8" cake tins
Bake for 20/25 mins at 180 degrees

Choc Ganache 1/3 for the middle 2/3 for the top and sides

260 grammes semi sweet choc, about 50/60%
200 ml thick cream!.

Warm the cream and put broken choc in, stir till melted leave to cool, when cooled divide up for the cake!.
You should pop the cake in the fridge for 1/2 hour when done to allow the icing to set properly!.

I add 3 tablespoons of groung almonds and 1 tsp of almond oil to this mix and it is deliciousWww@FoodAQ@Com





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