Because the mix together evenly and no lumps.
nope
Actually, unbleached flour is what you buy.Unsifted means that you don't need to sift the flour. Some recipes call for sifted flour, some don't say to do anything - that would be unsifted.
That depends on what kind of cake your baking. . .
Self raising flour makes the cake rise, but if you don't have any you can use plain flour and baking powder which has the same effect. 225g plain flour and 4 teaspoons baking powder, will transform it into self raising flour.
Yes, beautifully too. You can use a flour sifter, or a basket strainer with a handle, these are both smaller in size. Put your confectioner (powdered) sugar into this, hold over the cake and gently sift the sifter or shake the basket strainer around it. MAKE SURE YOUR CAKE IS COMPLETELY COOLED. Very important. Or it melts like snow flakes.
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.
To substitute cake flour for all-purpose flour in baking recipes, use 1 cup of cake flour for every 1 cup of all-purpose flour. This will help create a lighter and more tender texture in your baked goods.
Yes, you can substitute regular flour for cake flour in a baking recipe, but the texture of the final product may be slightly different. Cake flour has a lower protein content than regular flour, which can result in a more tender and delicate crumb in baked goods.
you add 1 teaspoon of baking powder to every cup of plain flour
No. Self raising flour already has baking soda mixed into it (which is another leavening agent used in cake baking)
Not every recipe calls for baking soda, but for the ones that do it interacts with the flour to rise and expand the cookies or cake.
Whole meal can be used in cake baking. But it produces a heaver, less tender cake than white cake flour.