My in laws recently got me a large bag of high ratio cake flour. I was wondering how I substitute that for my regular cake flour that I normally use. Any suggestions? Using it in the same amounts seems to affect my cakes, making them take longer to bake, giving them a different texture, etc.
Having never heard of high ratio flour, I had to look it up. I found this:
Chlorinated or high ratio flour, also known as Hong King flour, is special cake flour that is able to hold large amounts of liquid. This gives the cake produced a very soft crumb and a light, moist, fine texture. They are also sweeter, have greater volume and a longer shelf life than cakes made with standard flour. This will explain why it bakes differently. Other than that, I'm not really any help. LOL. Sorry.
There is a thread here on it.
Thank you pmarks0!