I use cake flour(softasilk) and have also tried swansdown.
Are all cake flours the same? somewhere I read white lily flour but its only sold in the south and I am up north, ordering from the manufacturer is too expensive, shipping is 4X the retail price.
Sorry this has taken so long, I've been reading some of my culinary books to try to find information for you.
Not all cake flour is the same. It depends on the manufacturer. Cake flour is treated with chlorine deoxide or chlorine gas. This treatment has several effects on the starch granules that are useful in cake makeing. and leaves a trace of hydrochloric acid in the flour, which gives batters and doughs an acid pH and slightly acid taste.
Cake Flour:
Is finely milled and always bleached, making it suitable for very delicate cakes, such as sponge and angel cakes. It is used in many other types of cakes too. If you have to subsitiute all-purpose flour for cake flour, use 14 tablespoons (1 cup minus 2 tablespoon) all-purpose flour for every cup of cake flour called for.
You might consider trying all-purpose flour and see if there is a difference for you.
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