Self-Raising Flour — Cups to Grams Conversion
One cup of self-raising flour, spooned and levelled, weighs 120g.
Self-Raising Flour Cups to Grams Chart
| Cups | Grams |
|---|---|
| ¼ cup | 30g |
| ⅓ cup | 40g |
| ½ cup | 60g |
| ¾ cup | 90g |
| 1 cup | 120g |
| 1½ cups | 180g |
| 2 cups | 240g |
| 3 cups | 360g |
Source: King Arthur Baking ingredient weight chart · Measurement method: Spooned & levelled
Tablespoon & Teaspoon Weights
| Measure | Grams | Notes |
|---|---|---|
| 1 tbsp (US/UK — 15ml) | 7.5g | Standard in US, UK, Canada |
| 1 tbsp (Australian — 20ml) | 10g | One-third larger than US/UK |
| 1 tsp (5ml — universal) | 2.5g | Same worldwide |
About Self-Raising Flour
Self-raising flour is plain flour pre-mixed with baking powder and a pinch of salt, ensuring an even distribution of leavening throughout the dry ingredients. It is the default flour for Victoria sponge, scones, and most classic British and Australian cake recipes.
Why the Weight Per Cup Varies
Self-raising flour weighs almost exactly the same per cup as plain flour, since the added baking powder and salt are a tiny fraction of total weight. The bigger risk is packing: a scooped cup can weigh 25% more, meaning you add too much flour AND too much leavening at once, which can cause a cake to rise fast then collapse.
Names in Different Countries
Called "self-rising flour" in the US, "self-raising flour" in the UK/AU/NZ. UK self-raising typically contains slightly less baking powder per cup than US self-rising.
Common Recipe Uses
Victoria sponge, scones, simple layer cakes, quick muffins.
Substitutions
Make your own: 1 cup (120g) plain flour + 1½ tsp baking powder + ¼ tsp fine salt, sifted together. Omit any extra baking powder the recipe calls for.
Frequently Asked Questions
Yes — add 1½ teaspoons of baking powder and ¼ teaspoon of salt per cup (120g) of plain flour, and omit any extra baking powder the recipe lists separately.
If the flour was scooped rather than spooned and levelled, you likely added extra flour and extra baking powder together, causing over-expansion followed by collapse.
The flour itself lasts a long time, but the baking powder loses potency after about six months. Test a pinch in hot water — it should fizz vigorously.
7.5g for a US/UK tablespoon (15ml), or 10g for an Australian tablespoon (20ml).
Recommended for accurate baking
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