I've seen a couple of comments that cake flour should always be used, rather than all-purpose flour. Does everyone agree? If a recipe calls for all-purpose flour, should I use the same amount of cake flour to substitute or should an adjustment be made?
You should use what the recipe calls for. I have a few recipes that specifically call for all purpose flour. I have changed a couple of other recipes because I felt they would do better with stronger flour.
But, bottom line, use what the recipe calls for.
Agree with Leahs, use what the recipe calls for. I like a cake with a tender crumb, so I look for those that use Cake flour such as Softasilk...which is the best cake flour, in my taste-tests done. But I do have a few that calls for AP and so I don't sub it out.
Thanks so much! I"m glad I asked before I baked or I may have had a story for cake disasters.
Agree with the previous posters.
When making cakes, BLEACHED all purpose flour (unless the recipe specifies unbleached) yields better results:
(Includes common baking ingredients substitution chart.)
I have, however, successfully substituted AP flour and cornstarch when making my favorite cake flour pound cake for my sister (who prefers AP flour ). The crumb was larger, which she likes......
Thanks, Jan. That link was really helpful.