When a recipe calls for cake flour, do they mean the flour from a box of cake mix or do they actually sell something called cake flour?
AThere are different types of flour: All purpose flour Self raising flour Cake flour Etc
Thank you - that link was helpful! I have a followup question regarding the "substituted" cake flour mentioned in the link. -- "Most experts recommend a combination of all-purpose flour and cornstarch which, when blended and heavily sifted, often leads to a similar final product."
I'm curious as to whether anyone uses this in place of their cake flour and what success they've had compared to regular cake flour. Thanks!
I hope you find this useful.. It's my 'Tip Thursday' on Facebook. Flour and substitutes.
AHi I have one question does cake flour be like the bettycrocker box cakes I need some info because in my country ppl only use all purpose and self raising flour or box cakes
Cake flour will make the cake crumb finer, less course then all purpose flour. It won't make the cake be like one made from a mix. Mixes give cakes texture that can't really be duplicated easily by scratch baking. Your cake baked from scratch might taste better then the cake mix, if you've got a good recipe, but the texture will be different.
Athank you and I would certainly try this
If this isn't too far off the subject, may I ask, why do recipes call for both plain flour and self-raising flour? I see it mostly in recipes from Australia.