Hi, just wondering what the difference is between cake flour and all purpose flour.....Do I really need to use cake flour?? It's so much more expensive for a little box. Is there a way to make regular flour into cake flour? Thanks!
Cake flour creates less "holes" in your cake. I use cake flour and I think it's worth it!
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=871023
Cake flour is made from a softer wheat, so it has less protein, which creates less gluten when it's mixed, which means that the final product will be softer.
Cake flour is 6% protein, and AP flour is 11%, if I remember correctly. White Lily is 8%, which technically is a pastry flour (for pie crusts, etc) and bread flour is 13% protein. The more protein, the stiffer the final baked product.
If you want to substitute AP flour for cake flour, I think you remove 1 or 2 Tbsp of flour per cup...I'd check that, though because I don't have my substitution guides in front of me! Using AP instead of cake flour will make your cake tougher, though, and there definitely is a noticeable difference.
Here's some good info to read that explains the difference between most flours.
http://whatscookingamerica.net/Bread/FlourTypes.htm
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