Okay. So, in baking I have always used: unbleached all-purpose flour, whole wheat flour, or whole wheat pastry flour. i have never used self-rising flour or cake flour. as far as i know, self-rising is regular all-purpose with baking powder and salt added. cake flour is all-purpose with the CRAP sifted out of it so that it is super super fine. self-rising i'm assuming would be used in, well, stuff that you want to rise when you dont have baking powder on hand. cake flour, obviously for cakes.
my question is, do any of you have uses for self-rising or cake flours other than the obvious? like using one or the other in a certain recipe to give it a better/fluffier texture, combining it with other flours to get this or that effect, etc. or even out of laziness - wanting fluffy pancakes but being too sleepy in the morning to do anything other than add liquid and stir to make a batter.
what are your favorite ways to use self-rising and cake flours?