Hi all,
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?
TIA!
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.
HTH!
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.)
http://www.cakecentral.com/cake-decorating-ftopicp-6175365-.html
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......
HTH
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