wilkes

Self-rising have salt, baking soda and baking powder, if you using self rising flour use sifter (it will prevent lump and white spot in cake and subtract salt, soda and powder that is what I would.

Self-Rising flour has baking flour added to it and may yield some unusual results as Whitehawk mentioned. I always used all purpose flour even when making a cake with granny's old recipe. I think it is fun to make stuff the old fashioned way before the packaged mixes became available.

Don't use self rising unless your specific recipe calls for it; otherwise, you will have a lumpy, holey, sweet , large biscuit.

For the best results, I use cake flour but you can use all purpose.

DO I USE SELF RISING FLOUR OR ALL PURPOSE FLOUR TO MAKE A CAKE?