The cake will turn out less risen than intended. If there are no other raising agents in the recipe (e.g baking powder, bicarbonate of soda, or eggs) the cake will not really resemble a cake so much as a brick.
self raising flour
If you used self-raising flour but no baking powder, the cake will still be edible but more dense than it was designed to be. If you used all-purpose flour and no raising agents, it will not be a cake you end up with - the texture will be more biscuity.
any cake that uses self raising flour.
You can use it for baking mostly cookies cakes. Not really bread though you need self raising flour for that!!! Oh and yeast!
When you are baking cakes and pastries which are cream based then its must to use refined flour
I you taste it you will know that it is made of flour or other ingredients
yeast and baking powderActually, there is no yeast in self raising flour. Self raising flour is flour with bicarbonate of soda and cream of tartar (tartaric acid). This causes a double action rising effect. This is essentially the same as plain flour with added baking powder.
Using self-raising flour in a rich fruitcake instead of plain flour could result in a cake with a lighter texture due to the leavening agents in the self-raising flour. However, this may not be ideal, as fruitcakes are typically dense and moist, and the added leavening could cause the cake to rise unevenly or collapse. Additionally, the flavor and overall structure might be compromised, leading to a less traditional fruitcake experience.
If you were baking a cake: Self-Raising Flour - would make it rise Plain Flour - wouldn't make it rise People use self-raising in cakes to make them bigger, but they use plain in pancakes so it keeps it thin.
Yes, unbleached flour can be used in just about anything that calls for flour.
No, because the shortbread will rise. You can use plain flour or rice flour instead though. it would be really nice.
Self-raising flour contains a leavening agent, typically baking powder, which produces carbon dioxide when mixed with liquid and heat, causing the cake to rise. This method provides a quick and consistent rise, ideal for cakes, which require a tender crumb and a light texture. In contrast, yeast requires fermentation time to develop, making it more suitable for bread and other baked goods where a denser structure is desired. Thus, self-raising flour is preferable for cakes to achieve the desired lightness and quick preparation.