I have a cake to make and I have no time to run to the store. The issue is I don't have any more cake flour and I wanted to substitute all purpose flour in it's place. I read on another blog that if I remove 2 tbsp of all purpose flour for every cup that i should be alright. I was just wondering if anyone tried subbing AP flour in their recipe that called for cake flour and how did the cake come out?

I haven't tried this myself, but if I recall from other threads and baking info, you will have a different crumb to the cake. I think ap flour makes a coarser crumb cake, cake flour makes it lighter. I hope I am recalling that correctly. But I would think it would still make a tasty cake, just not the same cake consistency.

REmove the 2 Tbsp per cup, then don't beat the batter quite as long, It will be fine.

remove the two Tbls and replace with corn starch. This is what I have done and it works great!

I also like to replace the removed flour with corn starch, so that the volume of ingredients remains the same.

Handy dandy common baking substitutions chart:

http://www.joyofbaking.com/IngredientSubstitution.html

HTH

AP flour has a higher level of protein in the mix then cake flour. denetteb is right in that it will effect the crumb of the cake, but in the end it will be fine, just more dense. I don't know about taking out any flour as that is what gives structure to your cake. I would be nervous about doing so, but it seems that others have done it so go for it. Also higher amounts of protein will suck up more water so your cake might be a little more dry then normal.

My only word of advise is that whenever I try to cut corners, I end up having to go back and do it all over again anyways. You might just see if you can fit a trip to the store in somewhere for the right ingredients.

I should have gone to the store to buy the cake flour. My cake was a "HOT MESS". It tasted like a dried out pound cake. I ended up with a garbage can full of cake.

I used in the past AP and it was good ..but the cake was too dense ...like the cake wanted to expand and couldn't. Some cakes had bad texture ...like if it was pie or something. I read here that you could use cake flour instead of AP. Because I couldn't find one without baking powder and salt included (so called self-rising) ...then I decided to try taking out 2 tablespoons for every cup of AP ..everytime I made cake. That's how you convert AP into Cake Flour.
The results were incredible. Now I always use Cake Flour. That is a great difference in my baking

Sorry to hear it was a failure, Foxxy. Denette

Hey!

I just got my march/april copy of the magazine "Cook's Illustrated" and they actually have a conversion ratio for AP flour to cake flour!

2 Tbsp cornstrach + 7/8 c AP flour = 1 cup of cake flour

I just thought I would share!

Great info, thanks!

What does 7/8 c mean?

7/8 cup of AP Flour.

I use the (1 3/4 cup of AP flour + 1/4 cup cornstarch) following which is a bit easier since most recipe I use require more than one cup of flour. It works fine.

Sorrry to say I tried removing 2 T. flour and adding the 2 T. cornstarch in a recent recipe. The outcome was not good! (I usually use cake flour in this recipe). With this substitution the cake sank really bad in the middle and the texture of crumb was a lot heavier. I will never do it again! I am thinking the cornstarch did something really wrong to the final cake.