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

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

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.

Handy baking substitutions chart:

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

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

HTH

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

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

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.

Flour:
(From basic baking ingredients explained.)

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

HTH

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!!