When making WASC cake or something similar when you are using a box mix as your base, would you recommend using APF or cake flour? How would the cake turn out diffrently if you used cake flour?
I'm curious about this also. I've only used all purpose flour when baking my cakes. I think I remember reading somewhere that if you use cake flour, it takes less than all purpose flour.
Good question! I don't know the answer, but hopefully someone will chime in soon that does.
Glad to see this topic. Last night I made a scratch cake that normally calls for cake flour. I didnt have any and it was late so I tried All Purpose Flour. It baked up fine, but when I tasted it, you could taste the difference. The cake flour seems to be sweeter and its softer. I could actually taste the flour taste from the all purpose flour. So my reccomendation is...if you bake scratch cakes, use cake flour. Now in my pound cakes I use all purpose flour but thats it!
I've made the Rebecca Sutterby WASC recipe three times now. The first two times I used AP flour and both times the cake sunk horribly. The third time I used cake flour and a tablespoon of baking powder and it came out perfectly. So I don't know the technical difference, but I think since the cake flour is finer it didn't weight the cake down.