Cake Flour

Baking By Kakesbykay Updated 16 Feb 2010 , 3:46pm by windemire

Kakesbykay Posted 16 Feb 2010 , 12:00pm
post #1 of 7

I have the cake bible book . The recipe calls for "cake flour". Is there a particular brand that you prefer over another.

Thank you for your suggestions.

6 replies
Donnagardner Posted 16 Feb 2010 , 12:47pm
post #2 of 7

The only one I have ever used is Swan that you can buy at Walmart.

Kakesbykay Posted 16 Feb 2010 , 12:50pm
post #3 of 7

Thank you.

windemire Posted 16 Feb 2010 , 1:09pm
post #4 of 7

...Or you can just substitute 3/4 c. regular flour plus 2 Tbsp. cornstarch for each cup of cake flour called for in the recipe. icon_smile.gif

Kakesbykay Posted 16 Feb 2010 , 1:11pm
post #5 of 7

Thank you.

ilucy Posted 16 Feb 2010 , 1:41pm
post #6 of 7

what is the differents between the cake and all purpose flour? because I have bake with both and to me the cake flour made the cake little dryer then the other.

windemire Posted 16 Feb 2010 , 3:46pm
post #7 of 7

All purpose flour is made up of both hard and soft wheats, and has a medium gluten content.

Cake flour is made of soft wheat, with higher starch and lower gluten content than all purpose flour; this makes your cakes more tender, with a finer texture.

In some recipes I can really notice a difference in the flour used, others not so much. Most times I just use all purpose flour and cornstarch.

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