I just made a cake using cake flour and it did not rise as it does with all purpose flour. Is there something that I should know about using cake flour in place of all purpose in recipes?
I use cake flour for layer cakes, and it produces a very tender crumb. When using cake flour you should add 2 extra tablespoons of cake flour for each cup of all purpose flour. For example, if your recipe calls for 2 cups all purpose flour, you would use 2 cups plus 4 tablespoons cake flour.
Other than you flour choice, was another ingredient changed in your recipe?
Pardon the typo...should have read:
Other than your flour choice, was another ingredient changed in your recipe?
I think what I did was over mix the batter. The second cake I made turned out much better. Thank you so much for the info on use of additional cake flour vs all purpose. I will adjust my recipes from now on.