If a recipe calls for 2 1/4 all purpose flour but I want to use cake flour will it be the same ratio

Hi, I wouldn't use cake flour if the recipe doesn't call for it.

From The Joy of Baking. com:

1 cup (140 g) All-purpose flour substitute with 1 cup (110 grams) plus 2 tablespoons (20 grams) sifted cake flour.


Read more: "Ingredient Substitution - Joyofbaking.com" - http://www.joyofbaking.com/IngredientSubstitution.html#ixzz0AQ9TBqSG

The protein percentage varies quite a bit for all purpose flour per the book "Cookwise". All purpose flour in the south is around the same ratio as cake flour. I think to be safe you should use the conversion ngfcake suggests. Don't be afraid to use cake flour. It makes a very light cake, or so the book says.

You are assuming she's making cake.

If she's making bread, the cake flour will not allow the formation of gluten and if she's making cookies, she may end up with a wetter dough than necessary as cake flour does not allow as much absorption of liquid as AP flour does.

If you are a fan of Shirley Corriher, you ought to pick up Bakewise. It's another phenomenal work of hers.

Only White Lily AP flour has a protein content similar to cake flour.

Between the op saying she wanted to use cake flour and not that she only had cake flour, the question being asked on a cake website and not a breadmaking website along with the fact that cake flour is so much more expensive than all purpose, I am assuming that the flour is being used for cake. But in the event that is not correct, dreamdelights, you should use cake flour for cake and soft cookies only.