All new eggless recipes I'm going to try has 'All Purpose flour' in it but can I use cake flour instead of all purpose just to get lighter & less dense cake since its eggless? Will it make a good difference? And if so how should I alter the recipe from All Purpose to Cake flour??
Thx in advance.
as far as i was told cake flour has less glutton in it. so you can still use it.
did you end up making the eggless cake? i am looking for an eggless cake. let me know if it works out!
You should use BLEACHED all purpose flour if the recipe calls for it. Cake flour may be too soft and this comes out as a gloppy unrisen cake NOT a light cake.
Unbleached all purpose flour makes great pasta and bread, therefore not good cake unless you are adding lots of buttermilk, sour cream, cream cheese or yogurt. I make many such cake recipes without eggs, and they come out light and fine grained and tender. The combination of fresh baking powder and acid is enough to make a cake light if you do not overmix.
Please post a specific recipe because it is impossible to give useful specific advice without it.
In the most general case, a lighter cake results from weighing the flour because that takes out the variations in packing. kingarthurflour.com has many cake recipes giving both volume and weight measuring.