While it may upset purists out there, you can use any type of flour for anything. The texture and volume will vary and may not be exactly what the book says it is supposed to be, but it will still work. Using regular flour instead of cake flour is going to give it a slightly heaver texture. It's not the end of the world.
When using plain (regular) flour and the recipe calls for self-raising flour you must add a good teaspoon of baking powder to the flour. That will turn plain flour into self-raising flour.
When you say plain flour, I think you mean all-purpose flour. The only thing in all-purpose flour is ground wheat. Self-rising flour has salt and baking powder in it. Most recipes call for using all-purpose flour.
Yes. But add twice as much. When you use self-raising flour, add 1 tspoon of baking powder, to lighten the cake. So just add about 1 tbspoon if using plain flour.
1% to 2%. I use about 1.25% ( of the weight of the flour )
One can make other types of flour using all purpose flour, but not the reverse. The other flours have additional things added, foe example, Bread flour has wheat gluten and Self rising flour has salt and baking powders.
plain flour sugar butter eggs all your usual cake ingredients except self raising flour
Bicarbonate of soda and cream of tartar mixed gives 'baking powder'. It is a leavening agent, used to makes cakes rise. To make baking powder, the ratio is 1:3 parts bicarb to cream of tartar. For a 3 egg sponge cake that is not aerated in any other way, 2-3 teaspoons of baking powder should be enough (assuming plain flour, not self-raising flour).
You would figure it out by using a kitchen scale. -However, one cup of milk is approximately 230 grams and a cup of plain white flour is 124 grams.You would figure it out by using a kitchen scale. -However, one cup of milk is approximately 230 grams and a cup of plain white flour is 124 grams.
mix 200g of plain flour with 100g of butter and 100g of brown flour using the rubbing in method.
Baking powder - add two teaspoons of baking powder to each cup of plain flour. In America they call "plain flower" all "purpose flour", in Australia where I am from we have 2 main types Plain & self raising. :)
Follow the recipe for the amount of baking powder to use whether your using regular flour or cake flour. Neither of them have baking powder, unless it is "self rising" which means leavening is included.
I would just try it to see how it works. It shouldn't taste THAT different. If not, then spend $4.99 on a bag of all purpose flour.