Cake Flour Vs Plain Flour

Decorating By PoodleDoodle Updated 15 Oct 2008 , 7:52pm by PinkZiab

PoodleDoodle Posted 15 Oct 2008 , 5:13pm
post #1 of 4

Hey Ladies and Gents,

Ever substitute plain self-rising flour for cake flour? I know there is a "recipe" for doctoring up self-rising flour but I'm afraid to try it!

Anyone ever tried it? What were the results?

Thanks,

3 replies
Ironbaker Posted 15 Oct 2008 , 5:50pm
post #2 of 4

No because they're not the same. Self-rising has leavening agents already added in it, cake flour does not.

Here's a site with some helpful info on the different flours:

http://whatscookingamerica.net/Bread/FlourTypes.htm

PoodleDoodle Posted 15 Oct 2008 , 6:07pm
post #3 of 4

Oh Shucks - I didn't mean Self-rising -- I meant plain All-Purpose flour -- no leavening agents.

Thanks for the link.

PinkZiab Posted 15 Oct 2008 , 7:52pm
post #4 of 4

You can use AP in place of cake flour but it can change your results. Cake flour is finer than AP and it is also lower in protein, which, in turn, produces less gluten, leading to a more tender end-product. I've read something about adding cornstarch to AP flour, but I have no idea what kind of results that gives as almost all of my cake recipes use cake flour, and that's what I use.

Quote by @%username% on %date%

%body%