self rising flour is different than cake flour -
There are basically 4 types of wheat flours used in a professional bakeshop. They range from “soft” weak flours to “hard” strong flours. They are classified as “Cake, Pastry, Bread and High-Gluten Flours”.
Cake Flour - is used to make cakes, because of its delicate gluten (protein) structure.
Pastry Flour - has a little more structure (protein), and can be used to make pie dough, biscuits, muffins, cookies, and tart dough.
All-Purpose Flour - Not traditionally found in a bakeshops.
Bread Flour - a stronger gluten structure. Used to make white pan bread, rolls, hamburger buns, etc.
High-Gluten Flour - the strongest of all white flours. Used in making chewy bagels, pizza, hard crusted breads, etc.
Self-rising flour is all-purpose flour with salt and leavening:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Combine and use in place of 1 cup of self-rising flour.
for self-rising cake flour - use the recipe as listed in the previous post and add
an additional teaspoon of baking powder and 1/2 teaspoon salt.
Hope I didn’t confuse you.