What happens in a cake if you dont use self-raising flour?

If you don't use self-raising flour in a cake recipe that calls for it, here's what can happen:

1. Flat, Dense Cake: Self-raising flour contains baking powder, which acts as a leavening agent. This means it helps the cake rise and become light and fluffy. Without it, the cake will be flat and dense, with a heavy texture.

2. Tough Cake: The lack of leavening can also make the cake tough and chewy. This is because the gluten in the flour won't be properly stretched and weakened, resulting in a more dense and chewy texture.

3. No Rise: The most obvious result is that the cake won't rise properly. It will stay flat and dense, rather than developing the airy, soft texture you expect from a cake.

What to do if you don't have self-raising flour:

* Use plain flour and add your own baking powder: The ratio is typically 1 teaspoon of baking powder per 100g of flour.

* Use a different recipe: Many cake recipes can be adapted to use plain flour. Look for recipes specifically designed for plain flour.

Important Note: Always check the recipe instructions carefully. Some recipes are specifically designed for self-raising flour and substituting plain flour without adjusting the baking powder will likely result in a disappointing cake.