Use a spoon to fluff your flour before you measure. Scooping with the cup packs it down. That’s how you end up with sad, dense cakes.
If you’re feeling extra fancy, sift the mixture. Sifting is like giving your flour a spa day. It introduces air and removes lumps.
Don’t have a sifter? Use a fine-mesh strainer. Shake it over the bowl like you’re panning for gold. You’ll feel very pioneer-core.
When the Recipe Calls for a Specific Amount
Okay, say you need 2 cups of self-rising flour. Math isn’t your strong suit? No problem.
Just double the formula: 2 cups flour, 3 teaspoons (or 1 tablespoon) of baking powder, and ½ teaspoon salt. Easy peasy.
For half a cup? Halve it. ¾ teaspoon baking powder and a pinch of salt. You’re a baker. You’ve got this.
