Yes, but the texture of the cake will be different - heavier and not so tender a crumb. Hope that helps!
I dont know about davids recipe so i will give u a bump-but i do use cake flour in place of all purpose sometimes. I cant think of the brand. I only use cake flour for my carrot and super moist pound cake types.
Thanks, this is what I found on the net - I'll let you know how it turns out.
Cake flour
Cake flour is made from a low protein ( 6 - 8%), fine-textured soft wheat so the flour contains a high amount of starch and less gluten resulting in lighter, less dense textures or a more "tender, fine crumb" for various cake and pastry items.
Equivalents
1 pound, 4 3/4 to 5 cups sifted
Substitutions
Best substitute for 1 cup cake flour use 7/8 cup all-purpose flour + 2 tablespoons cornstarch.
Pastry flour or substitute 7/8 cup of all-purpose flour for one cup of cake flour (product will be a bit more dense)
Thanks, this is what I found on the net - I'll let you know how it turns out.
Cake flour
Cake flour is made from a low protein ( 6 - 8%), fine-textured soft wheat so the flour contains a high amount of starch and less gluten resulting in lighter, less dense textures or a more "tender, fine crumb" for various cake and pastry items.
Equivalents
1 pound, 4 3/4 to 5 cups sifted
Substitutions
Best substitute for 1 cup cake flour use 7/8 cup all-purpose flour + 2 tablespoons cornstarch.
Pastry flour or substitute 7/8 cup of all-purpose flour for one cup of cake flour (product will be a bit more dense)
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