By Marge Perry
Updated April 26, 2010
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Your cakes, rolls, and other rising baked goods need not go to waste. In place of 1 cup of self-rising flour, you can use 1 cup of all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. You'll get the same rise and the same delicious results.

Cake flour is finer than all-purpose flour; it is made from soft wheat, and is lower in protein. The result: Cake flour makes a more tender cake. To substitute regular (heavier) flour for cake flour, use 3/4 cup plus 2 tablespoons of all-purpose flour for every 1 cup of cake flour called for in the recipe.

And next time you are at the grocery store, grab a box of cake flour to keep in your pantry. It is usually sold in a 2-pound box and has a "Use By" date.