Any good recipes requiring self raising flour or cake flour?

I recently bought those two types of flour for a few recipes and theres still quite a lot left over. Any good recipes to share tt use either one of these flours? (I don't quite intend to use back the recipes I initially got them for as I found better recipe substitutes.)


Thanks!Any good recipes requiring self raising flour or cake flour?
You can use self-rising flour in yeast bread recipes, but you'll need to omit the salt.


If you use self-rising flour as a substitute for all-purpose flour in a quick bread, omit salt and baking powder.


http://southernfood.about.com/cs/breads/鈥?/a>Any good recipes requiring self raising flour or cake flour?
CARROT CAKE





300g carrot, peeled and finely grated


250g unsalted butter


300g soft brown sugar


4 large eggs, beaten


2 teaspoons ground cinnamon


3/4 teaspoon ground cardamom


1 teaspoon mixed spice


350g self raising flour


1 level tablespoon baking powder


grated zest and juice of 1 lemon


250g finely ground almonds


For the icing and garnish:





250g cream cheese


200g icing sugar, sifted


grated zest and juice of 1 orange


60g chopped walnuts


Preparation


Preheat the oven to 180锟紺/gas mark 4.





You will need 1 x 30cm (12 inch) cake tin or springform mould, lightly oiled.





Cream the butter and sugar together until light and fluffy. Gradually add the eggs to the creamed mixture, beating well between each addition.





Sift the spices, a little salt, flour and baking powder together; fold into the creamed cake mixture. Stir in the carrots, lemon zest and juice and ground almonds. Put the mixture into the prepared cake tin and spread flat with a knife. Bake for 1 hour, or until cooked; a skewer inserted into the centre of the cake will come out clean when the cake is ready.





Remove the cake from the oven and leave to cool for 5 minutes. Loosen from the tin and lift onto a wire rack. Allow the cake to cool completely.





To make the icing:


Sift the icing sugar. Then put the cream cheese and icing sugar into a bowl and stir together until well combined. Add the orange zest and some of the juice to taste. Be careful not to add too much juice as the icing will become too liquid.


Spread it over the top of the cake and sprinkle the top with chopped walnuts. Keep refrigerated.
The self rising flour can be used in any recipe that calls for baking powder. Just use the flour measured as for the recipe, and leave out the baking powder and salt.





Self-rising flour makes for very easy pancakes, waffles and biscuits. Just stir in oil, egg and milk (for pancakes/waffles) or cut in shortening and then stir in milk (for biscuits).





The cake flour can be used in any recipe except for heavy items like gravy, bread or pie crusts. Its powdery, light quality makes it good for use in in any type of cake, and also in cookies.





If you just want to use it up to get rid of it, you could mix the cake flour half-and-half with all-purpose flour and then you would be able to use it in just about anything.
GRANDMA'S ICE WATER CAKE AND FLOUR


FROSTING





3/4 c. shortening


2 1/2 c. sugar


1 1/2 tsp. vanilla


2 lg. eggs (or 3 sm. eggs)


3 sq. melted chocolate (cooled)


2 tbsp. cocoa


2 c. flour


1/2 tsp. baking soda


3/4 tsp. salt


1 1/2 c. ice water (place ice cubes in to make very cold)


1 tsp. red food coloring





Cream shortening, sugar, vanilla and eggs. Mix well until light and fluffy. Add melted chocolate. Mix together all dry ingredients in small bowl. Alternating flour mixture and ice water, mix with shortening mixture. Add food coloring. Beat 4 minutes on medium speed. Pour into 2 greased and floured 8 inch cake pans. Bake 40 minutes, or until toothpick comes out clean, in a 350 degree oven.





Frosting:


1/2 c. Crisco


1/2 c. sugar


1 tsp. vanilla


2 tbsp. flour


1/2 c. milk





Cook flour and milk on medium heat until slightly thickened. Cool. Set aside. Combine Crisco and sugar. Beat about 4 minutes. Add flour mixture. Beat until no more sugar can be tasted, about 10 minutes. Add vanilla. Spread frosting on cake.
Ordinary Victoria sponge cakes need SR flour - 6oz marg, 6oz sugar. 3 eggs and 6oz SR flour - usual recipe....