Cake Flour Vs. All Purpose Flour???

Decorating By PrincessBeth Updated 6 Mar 2005 , 8:13pm by SquirrellyCakes

PrincessBeth Posted 3 Mar 2005 , 8:20pm
post #1 of 11

So I'm really sorry if I offend the professionals on this one but i'm just wondering what the difference is between cake flour and all purpose flour?

thanks Beth

10 replies
m0use Posted 3 Mar 2005 , 8:27pm
post #2 of 11

I believe cake flour is finer and has been sifted more than all -purpose flour.

GHOST_USER_NAME Posted 3 Mar 2005 , 10:24pm
post #3 of 11

Cake flour contains less gluten and a finer grid which produces a more tender texture. The results will not be the same.

Cake Flour Substitute (does not work in all recipes):

1 cup all-purpose flour (preferably bleached) minus 2 tablespoons
add 2 tablespoons cornstarch.

Combine well.

PrincessBeth Posted 3 Mar 2005 , 11:21pm
post #4 of 11

thank you very much...i wasn't planning on substituting at all I was just wondering if there was a difference besides price.

Thank you so much~

GHOST_USER_NAME Posted 3 Mar 2005 , 11:25pm
post #5 of 11

Well, I added that because you never know who will next ask that question. We all read these posts and we all benefit from them, even if it's not our thread.

Glad I could help!!

Godiva Posted 4 Mar 2005 , 3:59am
post #6 of 11
Originally Posted by cali4dawn

Cake flour contains less gluten and a finer grid which produces a more tender texture. The results will not be the same.

I use cake flour (SoftasSilk) for all cakes except for those that are meant to be heavier, such as a chocolate fudge cake, for which I use regular flour. I've tried making my same cake with regular flour, and you can definitely notice the difference. With cake flour, my cakes are "light & fluffy" as many have described them.

flayvurdfun Posted 4 Mar 2005 , 7:35am
post #7 of 11

I very rarely use homemade cakes. Like someone said I find that they are dryer, and sometimes less tasteful, but I never tried Softassilk, will have to get some to see if it makes a difference.
I just seem to think the majority of people I do cakes for want a cake mix cake.... and since I doctor them up sometimes they rave how moist and great the cake tasted, so at least I find comfort in that. But I will definately try cake flour next.

diane Posted 4 Mar 2005 , 4:04pm
post #8 of 11

if anyone does use cake flour let me know how your cakes come out!!

mochaboi Posted 4 Mar 2005 , 6:09pm
post #9 of 11

I've tried SoftASilk (Family I think the cake was rather dry...How many of you use the Super Enhanced recipe that I've seen posted...

GHOST_USER_NAME Posted 4 Mar 2005 , 7:07pm
post #10 of 11

I use it when making my banana cake and other homemade cakes. It does make a difference. most of my cakes are from doctored mixes, but I do make the occasional scratch cake.

When making zucchini bread, carrot bread, pumpkin bread, all of that sort of bread, I use 1/2 bread flour and 1/2 cake flour. Very good!

When I use my "stretching a cake mix" recipe, I use cake flour.

SquirrellyCakes Posted 6 Mar 2005 , 8:13pm
post #11 of 11

Well, I bake from scratch almost exclusively and I would say that even when you adjust the amounts when you are substituting one for another, generally you will not get results as good as when you use what the recipe calls for. So my rule of thumb is use what is called for unless you absolutely have to substitute. Recipes are designed around ingredients, because of the difference in the gluten in the one flour from the other, then the sugar, eggs and other leavenings were adjusted to accomodate the chemical affect of the various ingredients involved. Generally you cannot just substitute cake flour in a recipe calling for all-purpose even when making the adjustment. You most definitely cannot just subsitute one for the other in the same amounts.
Most commercial bakeries do use a cake flour specifically designed for commercial use and their recipes are also designed for commercial use. Bear in mind that commercial bakeries and also domestic bakers in some countries use scales to weight their ingredients and therefore 8 ounces of weight of flour is totally different than 8 ounces measured by dry measuring cup.
The dryer cake that you are describing when you substituted cake flour for all-purpose, is the most common result.
Incidentally, I have a huge collection of cookbooks and recipes and have tried out many using cake flour in place of the all-purpose both in equal measure and adjusted measure and I have only ever had one result that I felt came out even close to what it was when made according to the original instructions.
Also, cake flour varies a lot from one country to another, as does commercial to domestic, so bear that in mind.
So though your cakes may well "turn out", they will not be a comparable product if you are fussy about texture and moisture and even baking etc., qualities which matter more to some than to others, I am learning, haha! So how picky are you, haha?
Hugs Squirrelly Cakes

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