AWhat is the most successful substitute for cake flour? I've heard you can use plain flour but use 2 tablespoons per cup less, or substitute with plain flour with some cornflour added, but I don't know how much. I want to try a US recipe for red velvet cupcakes.
i used it once the one where you sub two tablespoons of cornflour for the same amount of all purpose flour
the cake tasted like corn!
but it was a vanilla pound cake--kinda dumb of me when you think about it considering the corny results
but red velvet has other flavors in it
but i'd just recommend using the all purpose flour and sift it a million times
or get some cake flour at the grocery store
the all purpose will give it a bit different texture of course more chewy but i'd avoid the corn flour thing
AThanks for that, unfortunately we don't have cake flour in Australia!
i have used plain flour with cornstarch.
In Costa Rica we don't have cake flour either, I use this with great results:
3/4 cup (100 grams) (180 ml) all purpose flour plus 2 tablespoons (20 grams) cornstarch (corn flour) (packed)
Also I recommend you to have this substitution chart handy, has saved me several times: http://www.joyofbaking.com/IngredientSubstitution.html
check especially the final post in the above thread
AThanks so much everyone, that's helped a lot!