I had no cake flour when I made the crusting buttercream recipe so I jsut sifted my AP flour and it turned out fine
I find that cake flour is very soft and makes such a light cake...not always a good thing. So, whatever amount of flour a recipe calls for, I use half of all-purp and half cake flour. You still get a nice light texture, but a bit more weight from using the all-purp.
Always always use the flour that the recipe calls for. You cannot just substitute one flour for another unless you absolutely have to. Yes there is a way of doing this, as stated, but it is just to be used in a pinch. Baking is chemistry and there is a reason for the amounts and types of ingredients and amounts that compliment each other. Everything you change or alter or adjust has an effect. Using a differnt flour than what wa called for also effects the way the cake leavens, so you see almost everything would require adjustment. So if the recipe calls for all-purpose use it, if if calls for cake flour use cake flour. There is a difference in the amount of gluten in the two different flours. Some people feel cake flour makes for a better cake, but it only makes for a good cake if that is what the recipe was designed to use. Yes it generally makes a different textured cake, but there are many cases where you really want that less delicate, less crumbly texture that a recipe using all-purpose flours makes.
Hugs Squirrelly Cakes
Someone once told me that to get Cake flour if I was in a bind and couldn't get cake flour.
That i should use as a substitute, all-purpose flour sift it down about 8 times or so, and i'd have my AP flour as soft a concistency as cake flour.
But that was only in case of an emergency if i ever needed that substitution.
Here I go to the restaurant supply and i usually load up on several types of flour in bulk.
I even have a few cake recipes that call for SR( self rising flour)
and you know what the customers say the cake tasted fine with the SR flour.
Of course i don't tell themm it's Sr i just usually do my call backs on customer satisfaction and ask if every thing went well for them with the cakes etc. or they usually call me.
And by the way Squirrelly thanks for the chocolate cake recipe ..
those people loved it they said they didin't want to cut it and once they tasted it it was the most moist cake they ever had.
Since I don't have to many orders for chocolate cakes I'm glad for the recipe it helped make their birthday a bit more fun..
Glad you liked the chocolate cake recipe, wonderful!
Well, all-purpose flour is made from hard wheat and cake flour is made from a combination of hard and soft wheat. So all-purpose has a higher - a 12% gluten/protein content, cake flour about 9-11% and self rising about 7 1/2 to 9%. So basically you want a higher or harder content when you are making bread so that it is strong enough to rise and hold shape. There is also a slight difference in their ability to absorb liquid.
Some Australian recipes, for example, use a combination of flour including the self rising flours. Cake flour generally produces a more crumbly textured cake or a finer grain, which is good for some things, not so good for others.
Yes, it all depends on the recipe and what you are going for.
Sifting the flour will produce more aeration, but won't make it more like a cake flour, just make a lighter flour and make it not pack so much when measured.
Haha, yes we are all second guessing ourselves, haha!
Hugs Squirrelly Cakes
I think that in a pinch you can substitute cake flour with AP flour if you add cornstarch, I'm not exactly sure on the ratio...maybe someone else knows.
Hi, you can substitute cake four for a bleached all-purpose flour the ratio is 1 cup of sifted cake flour for 3/4 cup of sifted bleached all-purpose flour plus 2 tbs of corn starch. 
I have always used reg flour when I make a homemade cake, but I borrowed some cake flour...well now I will not use anything but that for my scratch cakes.
Quote by @%username% on %date%
%body%