Exchange Cake Flour For All Purpose?

Baking By Price Updated 27 Aug 2007 , 1:46am by Price

Price Posted 26 Aug 2007 , 1:05am

I will be making a pound cake tomorrow that I have made many times. I would like to try something different to see how it effects the texture. I want to use Cake Flour instead of the All Purpose the recipe calls for.

Should I use the same exact measurements for all ingredients or do I need to make some adjustments? Thanks for your help.

Sorry, one more question. The last few times I have made this recipe, the top of the pound cake gets a little crusty and is raised away from the top of the cake. Any ideas why this is happening? The recipe calls to start the cake in a cold oven.

Jean

12 replies

PattyLen Posted 26 Aug 2007 , 4:39am

post #2 of 13

Sorry, I don't know the answers to all of your questions, but I do use cake flour for my pound cakes. It makes a much nicer, finer crumb. Maybe someone else can help.

JanH Posted 26 Aug 2007 , 4:58am

post #3 of 13

Cake Flour to AP: substitute 1 cup + 2 Tbsp. cake flour for each cup of AP flour called for.

Baking Substitutions:

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

Pound Cake tips:

http://forum.cakecentral.com/cake-decorating-ftopict-187671-.html

http://tinyurl.com/2jtngn

HTH

AnythingSugar Posted 26 Aug 2007 , 5:12am

post #4 of 13

I use cake flour for my pound cakes in equal measurements of the plain flour. It seems that they don't dry out as quickly. I also always put my pound cakes in a cold oven. It takes longer to bake them but this is how I was taught. I even make a white chocolate pound cake that says to preheat the oven but I don't.