Hi, I'm in the States for mi sister's wedding, of course making the cake! the thing is i've noticed that most of the recipes i've found call for Cake flour, I don't know the diference with all pourpose, anyway I've been looking for it to buy it and make some trials but I don't find it!

help!

Cake flour has a lower protien % than AP.

Mike

Yes, you can find it at the grocery stores, in the flour/cake section. It's called SoftSilk? I think, anyways it has a softer texture than all purpose flour. I think it makes cakes softer and better. I hope you find it!

They have a few different brands. But it is in a box, kinda like a cereal box, not a paper bag (like the all purpose flour). You can find it in any grocery store in the baking isle.

Cake flour is always BLEACHED, while AP flour may or may not be. And as has been said, the protein content of cake flour is lower (7-8%) than AP flour (10-12%).

What to look for.....

Swans Down:

http://tinyurl.com/24k3wq

Softasilk & other brands:

http://tinyurl.com/ytwf55

Cake flour vs. AP flour discussion:

http://tinyurl.com/68rst5

Bleached vs. Unbleached flour:

http://tinyurl.com/6lxxqz

http://tinyurl.com/6mlgmg

Heat treating unbleached flour:
(For areas where bleached simply isn't available.)

http://tinyurl.com/6rajtc

Common baking ingredient substitutions:

http://tinyurl.com/6lc89q

HTH

oh. yikes. i wasnt able to find cake flour so i use 'self rising'. it comes out ok. is it a big difference to texture?

Self-rising flour is AP (All Purpose, either bleached or unbleached) flour that has salt and leavening (baking powder) added to it. Recipes that use self-rising flour don't usually call for other leavening....

Yes, there will be a significant difference in the texture.

HTH