Always use measuring spoons to measure the flour, baking powder and salt. You dont want to make mistakes with the measurements. After you fill the spoon, with the necessary ingredient, run a spatula or knife over it, thereby removing the excess powder off. This will help to measure with accuracy. The risky part about cooking with self rising flour is that even slight extra amounts can interfere with the recipe. For example, tiny screw ups such as dusting the pastry board with this flour can prove expensive. Since self rising flour already has the leavening agent, dusting the board with it, will only add to the added self rising flour, thereby screwing up the proportions. The end product will not be as you want it. So be careful with the substitutions or else buy self rising flour from the grocery store. You love your selfrising flour in biscuits and pancakes where else can you use it Use these tips to substitute selfrising flour for allpurpose. Comments Quinn February 12, 2013 at 511 pm. I am WITH YOU That looks simply perfect So often I read a chocolate cake recipe that just seems too complicated. To be on the safer side, while preparing your self rising flour, discard a teaspoon of all purpose flour from the cup of all purpose flour. This means you are reducing the amount of all purpose flour by one teaspoon. Now add the baking powder and salt. This will help get a better balanced self rising flour for your recipe. Substituting All Purpose Flour with Self Rising Flour. Self-Raising-Flour-A.jpg?o=OnxdS9UzKwSEnZaqqywN2dfw0J4j&V=9peY&w=1200&h=630&r=4' alt='Is Cake Flour Self Rising' title='Is Cake Flour Self Rising' />On the other hand, if the recipe calls for all purpose flour and you only have self rising flour at home, thats when the complications arise. Self rising flour is flour that already includes a leavening agent baking powder and salt added to it before packaging. These ingredients are evenly distributed throughout the flour, which give a nice lift to the baked goods every time one uses it. This is why recipes that call for self rising flour do not call for addition of salt or leavening agents. So if you want to substitute all purpose flour with self rising flour, the simple logic would be to not add any salt and baking powder as mentioned in the recipe, because self rising flour already contains these two ingredients. However, it is important to remember that the baking powder and salt content in one cup of self rising flour varies from one brand to another, which is why precise substitution becomes difficult. Trial and error method is the only way to narrow down on the exact amount of salt and baking powder. This means several batches of flop cakes or cookies For example, if you are baking a cake, the substitution you made may result in an unappealing cake. The cake may rise or fall beyond expectation, due to the unknown baking powder content. Moreover, due to the lack of precise salt content knowledge, the cake may taste too bland or too salty. Learning from your mistakes and improving on the next try is the only way to achieve perfectly baked cakes with substitution. However, on an average, not more than 1 tsp of baking powder and not over tsp of salt will be added to one cup of self rising flour. So adjust accordingly. The simplest way would be to purchase both self rising and all purpose flour and use them as they are, as and when asked in the recipe. While baking, we need to understand that flour comprises carbohydrates and proteins. Higher level of protein content is associated with harder, stronger flour suited for preparing chewy and crusty breads. Less percentage of protein indicates soft flour suitable for preparing tender, chemically leavened baked products like cakes, cookies, pie crusts, etc. Flour used in baking is white flour or the ground endosperm starchy center of the grain of wheat kernels. The bran and germ are absent in white flour. SelfRising flour has 89 protein and contains flour plus baking powder and salt. I do not use this type of flour because I prefer to add my own baking powder and. Step 1 Heat oven to 450F. Place flour in medium bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stirring with fork, add. All purpose flour contains an average protein content and is versatile enough to prepare everything from breads to cakes. This is why this type is also known as the multitasker of the flour world or jack of all trades. It comes in both bleached and unbleached variety. Bleached flour is flour which has been chlorinated, so as to mature and whiten the flour. Cakes baked with all purpose flour are slightly tougher than those made with cake flour. However, this difference does not bother the casual baker. On the other hand, self rising flour is great for preparing scones, biscuits, muffins, etc. The only catch about using self rising flour is that one has to accurately measure it while adding it into the recipe. Chocolate Loaf Cake Flourish. I brake for chocolate. I also break for chocolate. And bake with chocolate. How about you Ive had a lifelong love affair with chocolate starting with Hostess Cupcakes, proceeding to college days spent making chocolate brownies from a box mix guaranteed to draw boys into the dorm kitchen, and continuing with flourless chocolate cake my go to fancy dinner party dessert during my 3. Since then, chocolate has always been on my baking radar. Brownies along with pizza, Chinese food, and spaghetti and meatballs, IMHO never lose their allure. Nor does a good chocolate layer cake may I suggest Chocolate Stout Cake as both a standout in its field and perfect for St. Pats Day The following chocolate cake isnt a layer cake in fact, it doesnt even sport the usual crown of frosting. Instead, its a rather austere yet nonetheless compelling cake, perfect for all manner of occasions. Lay a slice on a plate, top with vanilla ice cream and salted pecans, add chocolate ganache and whipped cream instant paradise. Use it in a trifle. Grill two slices with a chocolate bar in between for a dessert take on grilled cheese. Or simply enjoy a slice with a cup of coffee. Chocolate is something thatll always delight, never disappoint. And at the end of the day, isnt that the definition of the perfect love affair Lets make Chocolate Loaf Cake. Preheat the oven to 3. F. Lightly grease a 9 x 5 loaf pan as Im using here or an 8 12 x 4 12 loaf pan, which will make a higher crowned loaf. Put the following in a mixing bowl 12 cup 8 tablespoons butter, preferably at room temperature for easiest mixing. Pasta With Spinach here. Double Dutch Dark Cocoa or Dutch process cocoa powder. While its not critical, I like to add 2 tablespoons Cake Enhancer, as well. This helpful ingredient helps keep cake, muffins, and bread soft and moist. Mix to make a sandy, somewhat clumpy mixture. Dont worry the eggs will smooth things out. Add 3 large eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process. Hmmm, where to put down that chocolate y spatulaWell, not on your recipe, like I did. Makes it pretty hard to read afterwardsAh HA How about setting it in the greased pan Perfect. Heres the batter with all 3 eggs added. A tiny bit grainy, but overall, pretty smooth. Next, youre going to add 1 14 cups 5 14 ounces King Arthur Unbleached All Purpose Flour, and 34 cup milk. But not all at once. Add half the flour to the bowl, beating at low speed to combine. Add all of the milk, beating at low speed to combine. Add the remaining flour, beating gently just until the batter is smooth. Pour the batter into the prepared pan. If youve used a 9 x 5 pan, the batter wont fill the pan very full thats OK. An 8 12 x 4 12 pan will be about 34 full. Bake the cake for 6. Itll dome nicely. Remove the cake from the oven. A toothpick inserted into the center should come out clean. The top may look a tiny bit damp thats OK. If you have an instant read thermometer, the center will register about 2. F, while just under the top will register about 1. F. Remove the cake from the oven, loosen the edges, wait 1. Patience dont slice the cake until its completely cool. Nice texture, eh I can see cutting this into cubes for trifle or slicing, then grilling or frying, and topping with ice cream and fudge sauce. Are you with me Store completely cooled cake well wrapped, at room temperature. Bake, rate, and review please our recipe for Chocolate Loaf Cake. Print just the recipe.