Baking question

[henry_the_cow]

Cake recipes which use whipped egg whites to make the cake rise always seem to use plain flour.  Does anyone know whether these recipes would also work with self-raising flour?  Or would the raising agent in the flour somehow negate the effect of the eggs?  I know the egg whites are supposed to be sufficient on their own, but sometimes I feel a little backup wouldn't do any harm.

Comments

[tchernabyelo.livejournal.com]

BTW, I just clicked on your Gotan Project link (since I love "Revanche del Tango"). That's the first time I've seen this "Google Maps" thing and it is seriously way cool. I may spend the rest of my life looking at Google Maps.