I Really, Really, Really Dislike The Taste Of Cake Flour. Do I Have To Use It? What About Adding Potato Starch?

Baking By dukeswalker Updated 24 Nov 2014 , 1:34pm by dukeswalker

dukeswalker Posted 23 Nov 2014 , 4:00pm
post #1 of 8

I am in love with Sylvia Weinstock's Yellow Cake - I love everything about it, except for the after taste the cake flour leaves in my mouth.  I have heard of using AP flour with some potato starch in it - but I'm not sure how much of it to use.  I'm willing to experiment but would love a starting point - if anyone has any thoughts I would love to hear them! Thanks!

7 replies
Krypto Posted 23 Nov 2014 , 4:12pm
post #2 of 8

AI agree with you 100%! I use King Arthur unbleached flour for everything so the taste of bleached cake flour is rather severe. I have tried the unbleached cake flour but it doesn't produce the same fine crumb. I hope someone can answer your question.

Krypto Posted 23 Nov 2014 , 4:14pm
post #3 of 8

AI have wanted to try this recipe for a long time but haven't gotten around to it.

http://www.threelittleblackbirds.com/2011/12/yellow-butter-vanilla-cake/

Rfisher Posted 23 Nov 2014 , 5:12pm
post #4 of 8

ANot sure if this helps, but Warren Brown's yellow butter cake calls for 7 oz unbleached AP flour and 2 oz potato starch, you might be able to use that ratio as a starter point for the SK recipe....if you try, let us know!

kkmcmahan Posted 23 Nov 2014 , 5:30pm
post #5 of 8

I was recently out of the country and baking cakes for friends.  Most of my recipes call for cake flour which wasn't available.  So I made my own.  For each cup of flour, remove 2 tbls flour and replace it with 2 tbls corn starch.  Then sift them together 4 times.  It really worked well, I may continue doing this now that I am back in the states.  Give it a try and see what you think.  Good luck.

KLCCrafts Posted 23 Nov 2014 , 7:28pm
post #6 of 8

Rose Levy Beranbaum has some good info about this topic on her blog:

 

http://www.realbakingwithrose.com/2010/03/the_power_of_flour_part_one_of.html#.VHI0e010x9M

 

I've used the potato starch sub (15% by weight of the flour) with pretty good results -- not the same as cake flour but better than straight unbleached flour.

Krypto Posted 23 Nov 2014 , 9:39pm
post #7 of 8

AThanks for sharing, KLCCrafts.

dukeswalker Posted 24 Nov 2014 , 1:34pm
post #8 of 8

Quote:

Originally Posted by KLCCrafts 
 

Rose Levy Beranbaum has some good info about this topic on her blog:

 

http://www.realbakingwithrose.com/2010/03/the_power_of_flour_part_one_of.html#.VHI0e010x9M

 

I've used the potato starch sub (15% by weight of the flour) with pretty good results -- not the same as cake flour but better than straight unbleached flour.


THAT ^^^ is a GREAT article!  Thanks for sharing!!

Quote by @%username% on %date%

%body%