How does self raising flour help cake rise?

Self-raising flour contains a raising agent, usually baking powder, which is a mixture of sodium bicarbonate (baking soda), one or more acids (such as cream of tartar or monocalcium phosphate), and a drying agent (such as cornstarch). When baking powder is added to a liquid, the acids react with the baking soda to release carbon dioxide gas. This gas causes the batter or dough to rise.

The amount of baking powder in self-raising flour is typically about 1% to 2% of the weight of the flour. This amount is enough to produce a light, fluffy cake. However, if too much baking powder is used, the cake will have a bitter taste and a coarse texture.

Self-raising flour is a convenient ingredient to use for baking cakes, as it eliminates the need to add baking powder separately. However, it is important to use the correct amount of self-raising flour in order to achieve the best results.