For every 1 cup (150g) of plain flour, add 1½ teaspoons of baking powder. Plus a pinch of salt. Yes, it’s that dead simple. No abacus required.
But wait—there’s a texture trick. Scoop the flour into your measuring cup, then level it off with a knife. Don’t pack it down like you’re stuffing a suitcase. Fluff it first, or your scones will taste like hockey pucks.
Whisk the flour and baking powder together in a bowl. Not a gentle stir—go full theatrical, like you’re mixing a potion. Aerate it like you mean it. This ensures the baking powder is evenly spread, so your cake rises evenly.
Why This Works (The Nerdy, Fun Part)
Baking powder is a blend of bicarbonate of soda and an acid (usually cream of tartar). When you add water or milk, they throw a tiny chemical party. The reaction releases carbon dioxide bubbles—that’s what makes your bread or cake puff up.
Here’s the weird bit: self-raising flour from the store has a short shelf life. The baking powder loses its oomph after six months. Homemade? You control freshness. Use it within a month for maximum fluff.
And for bonus points: store your homemade mix in an airtight jar. Label it with a date—or you’ll forget and start a second batch, then wonder why you have two jars of suspicious white powder.
