Self Rising Flour?

by Carlo
(Mexico)

I want to make the chocolate butter cake in your video, but I don't know if the flour you used is self rising or is it plain flour?


Chef Todd Says:
I never use self-rising flour. The difference is that self-rising flour has leavening agents added already. It's usually a combination of baking powder, baking soda and a dry acid.

I want to be able to control the amount of leavening in my baking, so using plain flour will enable me to add the baking soda and/or baking powder in the amounts I desire.

Cake flour should always be used for baking cakes. It has much less protein than bread or all purpose flour. A flour with less protein will develop less gluten during mixing, yielding a more tender cake.

Take control of your baking by skipping the self-rising flour.

Chef Todd.