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?
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