i saw this yellow cake mix that looks really good but it calls for cake flour and i only have all pourpose flour!!!! can anybody help me???
My Southern Living cookbook, first printing 1987 says
1 cup sifted all purpose flour minus 2 tablespoons.
would it change the taste though? would the baking time change?
The differences in flour types is the protein contained in each type of flour, and it also varies by geographic location.
The following is how to substitute your all purpose flour for cake flour:
1. Sift* a batch of all-purpose flour.
2. Measure out the amount needed for your recipe. (left-over flour can go back in the bag)
3. For every 1 cup of flour remove 2 Tbsp.
4. Now add 2 Tbsp of Cornstarch for every 1 cup of flour. (replacing the tablespoons of flour taken out)
5. Sift 5 times and it's ready-to-use cake flour.
*To sift flour without a sifter just use a strainer by filling it with flour and tapping against the palm of your hand over a bowl.
that sifter idea is good but i dont have any corn starch, thx
You can also use potato or rice flour, or one teaspoon Arrowroot in place of each tablespoon of cornstarch.
It's not going to change the taste. It will help to change the texture. Cake flour has a lighter texture, feels lighter when you pinch it between your fingers. Silky, comes to mind.
I could be wrong, but I think cake flour has less gluten.
Never heard of the cornstarch idea, but it's worth a try for me.
If you don't have the cornstarch, then sift your flour really well. I'm a big fan of the strainer with a whisk. Less work, less clean up and fluffy goodness is your reward.
cool thx u guys r awesome