Self Raising Flour

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Self Raising Flour

Self Rising vs Self Raising – NIGHT AND DAY!

Well okay maybe not that dramatic but it does make a huge difference to your bakes. Self raising flour is predominant in Indian and British cakes. Giving them their signature light sponginess. Self raising flour is an easy whip up, so you don’t even need to make ahead and store if you don’t want to.

Now that I gave you that useless description. What is the difference between the two? Self rising flour is an American thing. It’s flour, a tiny bit of baking powder, and salt. Where as, self raising doesn’t have salt and has lots of baking powder. So then the next question is, what difference does it really make. Well, the British self raising has heaps of baking powder in comparison with the American version, giving your bake a significantly higher lift.

Self raising flour is used for cakes, biscuits, and anything else you’d want very spongy and light. A perfect use for it is almond cardamom sponge cake.

Self Raising Flour

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Course: IngredientsCuisine: BritishDifficulty: Easy
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  • 8 oz flour all purpose flour

  • 2 tsp baking powder


  • Mix ingredients together in a small bowl with a whisk.
  • Store in an airtight container.

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