The protein content of flour is what sets cake flour and self-rising flour apart. Cake flour has a lower protein content, usually around 6-8%, which makes it perfect for delicate baked goods. Self-rising flour, on the other hand, has a higher protein content, usually around 10-12%, which makes it better suited for heartier recipes.
Hibiscus House: Make Your Own Self Rising. Cake and Bread Flour
This might seem like a minor detail, but trust me, it makes all the difference in the world. Using the wrong type of flour can result in disasters like tough cakes, soggy bottoms, and flat breads. So, make sure you're using the right flour for the job, or you might end up with a baking fail!
