Flour

[lorraine]

Can anyone explain why Carb soda & baking powder is used in cake recipes instead of Self Raising Flour.

[Ceejay]

I would assume to simplify the number of ingredients you need to have on hand. *shrug*
That's not to say you couldn't substitute to use it up. 

I don't have self raising flour at home since I bought my TMX... and don't see any need for it now.

[Chelsea (Thermie Groupie)]

I think plain flour and baking powder/soda are used in recipes instead of self raising flour in part for the health benefit. Self raising flour is considered by some health experts to contain far too much raising agent (aluminium based raising agent).  If you make your own baking powder it is possible to eliminate the aluminium in your baking powder and therefore in your own self-raising flour.

I'm sure there is another "foodie" type reason too though.  It certainly seems to be the in-thing with recipes at the moment.

[Thermomixer]

Agree - pretty sure that it is to make sure that you use as many basic ingredients as possible.  Unfortunately my pantry has grown with my TMX !!

[meganjane]

I love recipes that use plain flour. I no longer buy SR flour as I can make my own in the TMX. In fact, I don't even do that now...just add 2 teaspoons baking powder for each 150g plain flour. If the cake is a chocolate one, I'll also add 1 teaspoon bi-carb soda. Cocoa is acidic and reacts with the bi-carb to create a natural raising agent!!