Cake Flour	Self-Raising Flour
Definition	Soft wheat flour, ground and bleached, with no leavening agent	Ordinary bleached or unbleached flour with a leavening agent
Protein Content	Low (6-8%)	Higher (8-9%)
Gluten Content	Lower gluten content (6-8%)	Higher gluten content (8-9%)
Texture	Produces fine, tender crumbs	Slightly coarser texture compared to cake flour
Ingredients needed	Additional leavening agents (baking powder/soda) required in recipes	Already includes leavening agents (baking powder) and often a small amount of salt
Baking Substitutes	All-purpose flour with cornstarch can be used as a substitute	All-purpose flour with added baking powder and salt can be used as a substitute
Usage	Baked goods like cakes and cupcakes	Biscuits, quick breads, scones, some cakes

The Advantages and Disadvantages of Cake Flour and Self-Raising Flour

Cake Flour:

Advantages: Creates fine, light, and aerated food products; suitable for soft cakes and other baked products. 

Disadvantages: Best used for ingredients such as sugar, spices, and herbs; cannot be used for items that are too thick such as bread. 

Self-Raising Flour: 

Advantages: Recipes with additional leavening agents; useful for various forms of quick breads and other bakery products. 

Disadvantages: May not be ideal for all recipes because of the inclusion of baking powder and salt; the amounts of leavening can be easily manipulated. 

Conclusion

It is for these reasons that realizing the difference between cake flour and self-raising flour is very important in baking. Every type of flour has its own characteristics and effect on the texture and rise of the bakery goods. Cake flour is very fine and produces very light and tender cakes and pastries; self-raising flour is actually flour to which leavening agents, usually baking powder, have been added for use in quick breads, biscuits, etc. This information of when and how to use each type of flour, and how to interchange them when necessary will assist you in being a more competent and assured baker.

FAQs on Cake Flour and Self Raising Flour

What Should I Do If I Don’t Have Cake Flour?

Make cake flour at home by combining all-purpose flour, arrowroot powder, and cornstarch. Add yeast to mix before using, as bread flour has higher protein and gluten levels.

What Is Cake Flour Vs All Purpose?

Cake flour has low protein content (8%), making it suitable for baking cakes; all-purpose flour has higher protein content, making cakes harder and tougher.

Can You Substitute Self-Rising Flour for Cake Flour?

Avoid substituting self-rising flour for cake flour, as it contains baking powder and salt. Use bleached cake flour for better binding, stability, and tenderness.

What happens if you use self-rising flour in a cake?

Use self-rising flour for perfect, consistent cake and bread rise without leavening agents.