Cake Flour Substitute?

Decorating By newcakemaker Updated 6 Sep 2008 , 10:26pm by Homemade-Goodies

newcakemaker Posted 5 Sep 2008 , 6:35pm
post #1 of 11

Ok, I have a recipe that calls for cake flour but could not find it at any of the stores I went to. What can I used in place?

TIA!
Crystal

10 replies
dandelion56602 Posted 5 Sep 2008 , 9:07pm
post #2 of 11

You can use All Purpose 1C minus 2T = 1 C of cake flour.

PinkZiab Posted 5 Sep 2008 , 9:14pm
post #3 of 11

1 1/3c AP flour and 1/4 c cornstarch. I was given this substitution by one of my chefs in school, but haven't actually had to use it myself, so I can't attest to how it works. The biggest thing when you use AP rather than cake is to be very careful to NOT overmix, since AP is a higher protein flour than cake and will result in a not-as-tender cake, especially if overmixed.

JanH Posted 6 Sep 2008 , 6:21am
post #4 of 11

Handy baking substitutions chart:

http://www.joyofbaking.com/IngredientSubstitution.html

I've used the AP flour and cornstarch substitution successfully.

HTH

sayhellojana Posted 6 Sep 2008 , 6:42am
post #5 of 11

Cake flour took me forever to find until I realised why. they don't sell it (that I've seen) in bags next to the AP flour. It's usually in a box near the sugars.
Hope that helps

applemint_jackie Posted 6 Sep 2008 , 6:49am
post #6 of 11

you can also use 'superfine flour'. i've tried and the result is fabulous. HTH.

cylstrial Posted 6 Sep 2008 , 9:00pm
post #7 of 11

Honestly, I have made many cakes with cake flour and I have not liked the taste of one! I have decided not to waste my money and just to use all-purpose. I find that cake flour just makes the cake really dry. I even use a moistening syrup and just don't like it. Just my thought.

Mike1394 Posted 6 Sep 2008 , 9:09pm
post #8 of 11
Quote:
Originally Posted by dandelion56602

You can use All Purpose 1C minus 2T = 1 C of cake flour.




Why the difference in measuring? The AP, and cake have different protien values.

Mike

dandelion56602 Posted 6 Sep 2008 , 9:25pm
post #9 of 11
Quote:
Originally Posted by Mike1394

Quote:
Originally Posted by dandelion56602

You can use All Purpose 1C minus 2T = 1 C of cake flour.



Why the difference in measuring? The AP, and cake have different protien values.

Mike




No clue, found this substitution years ago in a baking magazine/book. My guess is cake flour is a "fluffier" (for lack of a better word) & uses less.

JanH Posted 6 Sep 2008 , 9:56pm
post #10 of 11

Flour:
(From basic baking ingredients explained.)

http://www.joyofbaking.com/flour.html

HTH

Homemade-Goodies Posted 6 Sep 2008 , 10:26pm
post #11 of 11

My Better Homes & Gardens cookbook suggests substitution of 1 c cake flour = 1 c AP flour minus 2 Tbsp. This is usually what I do...though I may try the cornstarch addition next time to see how different it may or may not be.

I also use sub for self rising flour: 1 c s/r flour = 1 c AP flour + 1/2 tsp baking powder + 1/4 tsp salt. This has been used with good results so far.

Toodles!!

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