Cake Flour Vs. Ap Flour

Decorating By varika Updated 26 Aug 2008 , 9:35pm by varika

varika Posted 26 Aug 2008 , 3:48pm
post #1 of 3

I know I saw a topic about this relatively recently, but I can't for the life of me find it again...

I have a recipe that calls for all-purpose flour, but I'd like to use cake flour. How do I go about substituting the cake flour in? I mean, what other ingredients, if anything, would need to be adjusted?

2 replies
antonia74 Posted 26 Aug 2008 , 5:19pm
post #2 of 3

Just copied and pasted this from the Food Network website....


Ingredient Substitutions: flour


1 cup sifted all-purpose = 1 cup minus 2 Tbsp unsifted all-purpose flour

1 cup sifted cake = 1 cup minus 2 Tbsp sifted all-purpose flour

1 cup sifted self-rising = 1 cup sifted all-purpose flour plus 1 1/2 tsp baking powder and 1/8 tsp salt

varika Posted 26 Aug 2008 , 9:35pm
post #3 of 3

Thanks! icon_smile.gif

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