It is usually a lower-protein flour than all-purpose flour (Maida). Hence it typically makes more tender and lighter cakes and cookies. But incase you do not have Self Rising flour on hand, you can easily substitute it with All Purpose flour + baking powder + salt. Because of the change in protein content, you may find that baked goods come out a bit less tender than store bought Self-Rising flour but it is hardly noticeable by most.
Simply sift together the three ingredients and you are all set!
If made in advance, store in airtight container and place in a cool dry place.
Leaveners not only help the cake to rise but also help get its soft and even texture. Using it in the right way and quantity is very important.
Always test for their freshness. If not good and fresh, the cake may not rise or could get dense/tough too.
Hope this helps!
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Cake photo courtesy : @thechokoladefantasie
Thank you Jignya 🙂
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