View Full Version : Need Answer ASAP!
03-08-2004, 07:09 PM
What is 'cake flour'? and If I don't have any for a recipe I'm doing right now , is there a decent substitute?
I imagine this has been asked before but when I did a search it brought up several pages of threads and I don't have an hour to search....
03-08-2004, 07:12 PM
cake flour is flour with very, very little gluten.
I can't recall what the sub is...
www.foodsubs.com should have it....I'll go look and edit to post back.
editing to add...
here's what they say:
cake flour = soft-wheat flour Equivalents: 4 1/2 cups cake flour = 1 pound Includes: self-rising cake flour These substitutions will perform better if you also do this: (1) Mix the batter as little as possible. (2) Separate eggs, beat the whites, and fold them into the batter Substitutes: pastry flour (This has more protein than cake flour but less than all-purpose flour. Cakes made with pastry flour tend to be a bit less delicate and crumbly.) OR all purpose flour (Substitute 7/8 cup all-purpose flour for each cup of cake flour and add 2 tablespoons of cornstarch for every 7/8 cup all-purpose flour used. Cakes made with all purpose flour tend to be less delicate and crumbly.)
03-08-2004, 07:17 PM
03-08-2004, 07:29 PM
one other bit of advice from personal experience...sift the all-purpose and then cornstarch about 3 times...
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