I posted this under General but didn't get any hits. Can anyone tell me what the difference between cake and all purpose flour is? I am starting to make scratch cakes and need to know if I can us all purpose?

here is a link to joy of baking tells you the difference between the 2 and what to add to make them similar.

http://www.joyofbaking.com/flour.html

If link doesn't work, just cut and paste.

hope it helps

Cake flour is a bit finer and has a different protein content that all purpose(cant remember if it's higher or lower). Cake flour and all purpose flour can be used interchangably but you have to take out 2 tbls all purpose flour for every cup that is substituted. Did that make sense? I've never had any problems with switching the two. As a matter of fact I just made a cake a little while ago, and did this. Turned out fine. Hope this helps!

Christy

Cake flour has less gluten in it.

Theresa

Thanks, Bakerchick. I will be baking a cake tomorrow. Wish me luck!

www.baking911.com will give you some more description. there are also differences among the cake flours. White Lilly claimes to have the lower content(I think) and then there is King Arthur. You can get on their web sites and read more about them.. I usually use just Arthurs or Swans Down. Am going to try White Lilly next.