Cake Flour Vs All-Purpose Flour

Baking By cutthecake Updated 27 Dec 2009 , 9:00pm by JanH

cutthecake Posted 27 Dec 2009 , 1:34pm
post #1 of 6

When substituting AP flour for cake flour, which of the following do you use?
One source said: 1 C cake flour= 3/4 C AP flour + 2 T cornstarch; and another source said: 1 C cake flour = 1 C AP flour minus 2 T.
Thanks.

5 replies
ibmoser Posted 27 Dec 2009 , 6:56pm
post #2 of 6

Just did a bit of research, and all but one source said to remove flour and replace with cornstarch. I like the Wiki Answers explanation best

http://wiki.answers.com/Q/Can_you_substitute_all_purpose_flour_for_cake_flour

Basically says that you are reducing the protein content of the flour by subbing cornstarch for part of the flour.

costumeczar Posted 27 Dec 2009 , 7:20pm
post #3 of 6

I just take out the flour and don't add cornstarch.

MPGA Posted 27 Dec 2009 , 7:57pm
post #4 of 6
Quote:
Originally Posted by costumeczar

I just take out the flour and don't add cornstarch.



thumbs_up.gifthumbs_up.gif I remove 2 TBLESPOON for each cup

costumeczar Posted 27 Dec 2009 , 8:48pm
post #5 of 6
Quote:
Originally Posted by MPGA

Quote:
Originally Posted by costumeczar

I just take out the flour and don't add cornstarch.


thumbs_up.gifthumbs_up.gif I remove 2 TBLESPOON for each cup




yes, thatt's the same that I do, I didn't read the original amounts the OP put up! ONly remove 2 Tbsp Ap flour per cup.

JanH Posted 27 Dec 2009 , 9:00pm
post #6 of 6

I like to use 3/4 cup AP and 2 Tbsp. cornstarch (because adding the cornstarch maintains the same volume).

HTH

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