cake flour

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Permalink Reply by Teneisha Williams on March 23, 2011 at 9:31am

Hi Donna:

 

It's best to stick with the flour that is in a particular recipe. However, if you don't have cake flour you may use all purpose but I would do extra sifting as the cake flour is lighter than all purpose.

 

See if anyone supports what I say before you go ahead with the sifting.

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Permalink Reply by Deah on March 23, 2011 at 9:36am

Yes but it isn't 1:1

http://recipes.howstuffworks.com/tools-and-techniques/baking-flour-...

 

Thought this was interesting - http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/

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Permalink Reply by Joan Gourlay on March 23, 2011 at 10:56am

Hi Donna. The link Deah has sent in http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/ will show you a great trick. I have used this substitution many times when making cakes and they have all turned out great. Sifting 3 or times is always the best policy for any cake. I have a friend who is a pastry chef and she always cringes when I tell her about this substitution but not all of us have cake flour in giant bins next to our work station. This does work and believe me I have fooled her a few times. LOL

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