What is self-rising cake flour, and how do you make it? I show you how.
Self-rising flour, as its name suggests, is a ready-made flour that contains self-rising agents, by which I mean it contains baking powder and is mainly used in pastries.
This flour has a low percentage of protein content, around 8-10%.
Having a low percentage of protein is an advantage for making cakes since the lower the protein, the less gluten develops. And by having less gluten we achieve a softer and fluffier texture.
This flour, due to its low protein content, makes it ideal for baking delicate and tender cakes and cupcakes, since it produces a finer crumb and a softer texture than all-purpose flour or bread flour.
If you live in the United States, you will surely have heard or seen "Self-rising Flour" and "Cake Flour" in the supermarket.
Self-rising flour: it is a flour prepared with leavening agents such as baking powder and salt already mixed. This means that when used in a recipe, additional baking powder and salt do not need to be added.
Cake Flour: It is a flour that is finely ground with low protein content, made from soft wheat.
This version of self-rising flour that I prepare is a combination of "Self-rising flour" and "Cake Flour" in other words this version is called Self-rising Cake Flour.
How to make this self-rising flour? This self-rising cake flour will be prepared as follows:
In a bowl add 1 cup of all-purpose flour and remove 2 tablespoons from that cup of flour. Those 2 tablespoons that you removed are replaced by 2 tablespoons of cornstarch (cornstarch), add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Mix well and sift 3 times. And it will be ready to use.
Reminder: Even if you have already sifted 3 times, each time you are going to use the flour you have to sift it when you add it to the recipe.
If you don't want to mess around with measuring with a cup, adding and replacing tablespoons. Here is the exact amount in grams that you should mix:
109g all-purpose flour (a cup does not have 109g but remember that the 2 tablespoons have already been removed here)
16g corn starch (cornstarch)
6g baking powder
2g salt
If the recipe calls for more flour you have to double or triple these amounts.
It is important that before making this flour you check that your baking powder is working well and is not expired.
Store in a closed container and write the date you made the flour to keep track of the life time of the flour. This flour can have a shelf life of up to 1 year but this will depend on the expiration of your baking powder.
I love using this flour in cakes, cupcakes and bundtcakes.
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