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Stephy42088
Posted 25 Nov 2010 , 12:52am
post #2 of 2
Yes, I sub it for AP flour in some recipes, it lends to a finer crumb for the final product. I don't think it will make it too soft. I read in cake boss' new book that he always uses cake flour or pastry flour bc the end result is far superior than using AP flour. I tried it in chef stef's southern red velvet recipe and it turned out great! But some recipes I stick with AP because the cake is already very moist and I think cake flour would be too much. HTH!
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