Can I use self- raising flour if have cake flour?

You can generally use self-raising flour if you have cake flour, but you'll need to make a few adjustments:

Why it works:

* Self-raising flour contains baking powder: This is the leavening agent that makes cakes rise. Cake flour is usually unleavened.

* Self-raising flour is lower in protein: This makes it less likely to produce a tough cake.

How to adjust:

1. Reduce the amount of self-raising flour: You'll need less self-raising flour than cake flour. Use about 2/3 the amount of self-raising flour called for in the recipe.

2. Adjust for the baking powder: Self-raising flour already contains baking powder, so you'll need to remove any extra baking powder called for in the recipe. If the recipe calls for 1 tsp of baking powder and you're using self-raising flour, you'll leave it out entirely.

3. Increase the liquid: Because you're using less flour, you may need to increase the amount of liquid in the recipe slightly. This will help to ensure the cake stays moist. Start by adding an extra tablespoon or two and adjust based on the consistency of the batter.

Tips:

* Always check the recipe carefully: Some recipes may be designed specifically for cake flour and may not be suitable for substitution.

* Start with a small amount of self-raising flour: If you're unsure, start with a smaller amount and adjust as needed.

* Don't overmix: Overmixing can toughen the cake, so mix the batter just until combined.

Remember: If you have cake flour, it's generally best to use it as intended. But if you're in a pinch, self-raising flour can be a good substitute with a few adjustments.