Substitute Cake Flour For All Purpose Flour

Baking By paintinggrams Updated 13 Apr 2007 , 11:26pm by prterrell

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paintinggrams Posted 13 Apr 2007 , 7:37pm
post #1 of 5

Does anyone know if you can substitute cake flour for all purpose flour. I thought I saw somewhere that this was possible but wasn't sure what the equivilants were to do this. If anyone knows can you please let me know Thanks icon_confused.gif

4 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 13 Apr 2007 , 7:46pm
post #2 of 5

Welcome to cake central. There is a sub for cake flour, but it won't work in all recipes.

1 cup flour, minus two tablespoons of flour, add 2 tablespoons of cornstarch, then sift it.

Good luck.

ps: I found this information at baking911.com

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marthajo1 Posted 13 Apr 2007 , 7:57pm
post #3 of 5

If you are going the other way the box that I have says use a cup of cake flour plus two tbs for each cup of all-purpose flour called for.

edited for bad typing! icon_lol.gif

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beccakelly Posted 13 Apr 2007 , 8:13pm
post #4 of 5

im glad you posted this, i've wondered that myself, but never had the guts to test it out.

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prterrell Posted 13 Apr 2007 , 11:26pm
post #5 of 5

Since cake flour and AP flour (and bread flour for that matter) are all milled from different wheats with different protein amounts, I have found that using the kind of flour specified in a recipe is very critical. Cake flour is produced from a very soft wheat, with bread flour being on the opposite end of the spectrum - AP flour is pretty much in the middle. You'll have better luck using AP flour in a recipe that calls for Cake or Bread flours than using Cake or Bread flours in a recipe that calls for AP.

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