I have a couple of cookbooks (new ones, not a million years old, passed down from granny ones ) that say adding cornstarch to AP flour is a sub for cake flour. So that's probably why so many people do it. Until this thread I had no idea it wasn't the same thing I can find cake flour everywhere, of course I live in the US. What I can't find is bread flour. I use AP instead but I'm sure I'm not getting as good a texture as I would if I had the right flour.
6/21/11 at 2:40pm