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best cake flour?

post #1 of 27
Thread Starter 
I'm sure this has been covered before, but I've searched with no results. I've been trying out scratch white cake recipes, and I feel like there's a taste in there that I don't quite like. My suspicion is that the cake flour is the culprit. I use the Pillsbury Softasilk brand. Does anyone have experience with this? Do you think the brand of cake flour makes a difference? Have you had problems with Softasilk kind? I'd like to try the King Arthur cake flour, but it's more expensive, so I'm wondering if it's worth it.
post #2 of 27
I've only used Swan's Down cake flour, with good results every time, so I've never had a reason to try another brand.
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post #3 of 27
We just use whatever they carry at the local restaurant supply store, don't remember the brand. A 50# bag of cake flour costs $15 there.
post #4 of 27
I really like the King Arthur brand. That's what I mostly use and I always bake from scratch. I've also used and like Swan's Down.
post #5 of 27
I've used regular flour with great results, I have been trying new recipes with both swans down and pillss softas silk, one of them is giving me bad results. Unfortunately, I stacked my cakes in a hurry 7 baked caked total, then torted them and now don't remember which one, is which. I guess I'm going to have to bake more cakes, lol. I just bought a regular flour from a dollar store chain and I had great results., go figure. I will be ordering king Arthur since i have heard such great reviews of this flour online.
post #6 of 27
Thread Starter 
Thanks for the replies! That $15 for a 50# bag is sounding really good right now. I hate paying $3.50 for 1.5# (ish) of flour! I'm not sure if I can get that deal in my area, but I'll be looking! I also found Swan's Down on Amazon for a decent deal, so I may be trying that as well.
post #7 of 27
Well KA is not really cake flour. It is a cake flour blend that acts like cake flour.

Cake flour does give cake a different flavor than AP. I am not a fan of cake flour cake either. But what it is it exactly you don't like about the flavor? Are you making a scratch white cake with egg whites only? That will have a different taste.
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post #8 of 27
Thread Starter 
I could be off, but I felt like the batter still had a slight chemical taste, which is what I was what I was trying to get away from with making a scratch cake.
post #9 of 27
traci_doodle, does your recipe have Crisco in it? I have heard if the Crisco is bad it will have a odd taste to it. If you do use Crisco smell it ans see if it smells, Crisco should not have a smell. If you don't use Crisco then I'm not sure why you are getting an odd taste.
post #10 of 27
Originally Posted by LindaF144a

Well KA is not really cake flour. It is a cake flour blend that acts like cake flour.

KA has two different products: one is a cake flour blend and the other is actually cake flour (under the Queen Guinevere label).
post #11 of 27
Thread Starter 
No crisco. I did notice the Pillsbury flour had vitamins added to it, and I wondered if that affected the taste.
post #12 of 27
Cake flour isn't available in our part of the world... I substitute/mix corn flour with all-purpose, bleached. I use the Cake Bible's conversion which is 15% corn flour of the APF.
post #13 of 27
I'm a long time scratch baker and I have never tasted chemicals from the flour. I use name brands only, but I use about 5 varieties. I am also an avid gourmet cook. I have tasted a multitude of roux recipes and again, no odd taste. I can taste a chemical in just about anything.

If you post your recipe, we may be able to determine the problem. And check your pans if they are old. We will be happy to help you.
post #14 of 27
Thread Starter 
It's just the cook's illustrated recipe:

2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool

And my pans are only about 3 years old.
post #15 of 27
What type of baking powder are you using? Some have aluminum in them. Folks have posted here before that they taste something metallic if the cake was made with an aluminum based baking powder.
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