Cake Flour

Baking By Marielijah Updated 21 Jun 2013 , 9:13pm by Carrie789

Marielijah Posted 10 Jun 2013 , 5:31pm
post #1 of 10

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?

9 replies
manddi Posted 10 Jun 2013 , 5:34pm
post #2 of 10

AThere are different types of flour: All purpose flour Self raising flour Cake flour Etc

TarynOne Posted 14 Jun 2013 , 7:10pm
post #4 of 10
Quote:
Originally Posted by jason_kraft 

http://www.wisegeek.org/what-is-cake-flour.htm

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!

VeenasArtofCakes Posted 14 Jun 2013 , 7:14pm
post #5 of 10

I hope you find this useful.. It's my 'Tip Thursday' on Facebook. Flour and substitutes.

http://www.facebook.com/photo.php?fbid=340815046017351&set=a.377828872315968.77051.151626264936231&type=3&theater

jameela hub Posted 20 Jun 2013 , 1:26pm
post #6 of 10

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

Stitches Posted 20 Jun 2013 , 3:27pm
post #7 of 10

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.

jameela hub Posted 21 Jun 2013 , 3:19pm
post #8 of 10

Athank you and I would certainly try this

Carrie789 Posted 21 Jun 2013 , 9:13pm
post #10 of 10

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.
 

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