Cake Flour Vs Ap

Decorating By louie750 Updated 29 Nov 2006 , 11:36pm by misterc

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louie750 Posted 28 Nov 2006 , 8:49pm
post #1 of 6

I was just wondering everyone's opinion on cake flour. I've used both and believe that cake gives a more tender cake. I have a red velvet cake recipe that calls for AP but think cake would be better? What's your opinion??

5 replies
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nichi Posted 28 Nov 2006 , 8:56pm
post #2 of 6

I'm a big fan of cake flour for the nice texture it gives to the finished product. thumbs_up.gif
In a recipe that calls for AP, I've been replacing 1/3rd of the recipe with Cake Flour and that seems to give it a nice texture as well.

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ntertayneme Posted 28 Nov 2006 , 9:00pm
post #3 of 6

http://www.aces.edu/dept/extcomm/newspaper/dec3c01.html

I found this link that explains it somewhat .. hth icon_smile.gif

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rshippo Posted 28 Nov 2006 , 9:52pm
post #4 of 6

Hi
Cake flour make a more tender lighter cake due to there being less gluten in the flour 7.5% - 9%. Whereas all purpose (plain)flour has more gluten 10%. And bakers flour(bread) has 12-14% gluten.
Some recipes will not react well with different flours being used. As all baking is a science the amounts put into a recipe can only be changed to a certain degree without ruining the product or creating a wonderful but different item.
The percentages provided above were given to me in the patisserie course I did.
Also if you run out of cake flour you can replace with 1/2 all purpose and 1/2 cornflour.

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Zmama Posted 29 Nov 2006 , 3:38am
post #5 of 6

So, wouldn't all-purpose make a stronger cake for carving?

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misterc Posted 29 Nov 2006 , 11:36pm
post #6 of 6

You would think so, I always use cake. Good question!

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