Sisi, yes. If recipe calls for 2 cups of all purpose, then you use 2 cups of 
self rising. Never used it in a cake. Good luck.
Shannon
On Apr 9, 2012, at 9:50 AM, Sisi Ben-Simon wrote:

> Hi Shannon,
> 
> would it be the same amount? I mean if the recipe calls for 2 cups all 
> purpose, would you use 2 cups self rising or less? I thought I'd try it with 
> a cake, not cookies.
> 
> Thanks
> Sisi
> ----- Original Message ----- From: "Shannon Wells" 
> <oldtimechrist...@gmail.com>
> To: <cookinginthedark@acbradio.org>
> Sent: Monday, April 09, 2012 4:43 PM
> Subject: Re: [CnD] flour question
> 
> 
>> Sisi, no, you can't use all purpose if the recipe calls for self rising. 
>> However, you can use self rising if recipe calls for all purpose. Self 
>> rising already has salt and baking powder in it. Sometimes, I can tell the 
>> difference in all purpose and self rising by the smell, but never by the 
>> touch. I can't explain the smell of self rising, but it just seems 
>> different. Maybe the difference is that it has a smell and all purpose does 
>> not. I have used self rising flour in cookie recipes, mostly to try and save 
>> time, but the cookies do not turn out as good as when I use all purpose and 
>> the correct measurements for baking powder and salt. Hope this helps.
>> Shannon Wells
>> On Apr 9, 2012, at 9:32 AM, Sisi Ben-Simon wrote:
>> 
>>> Hi all,
>>> 
>>> actually I have 2 questions:
>>> 1. is there any way to know by feel if I have all purpose or self rising 
>>> flour? That's of course when there's no sighted person around to ask. :)
>>> 2. Is it possible to use self rising instead of all purpose flour? Say 1 
>>> cup of self rising for 2 cups of all purpose?
>>> 
>>> Thanks in advance for your input
>>> Sisi
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