PLEASEPLEASE help, im making a cake...?

Question

what the hell, is there a difference between regular flour and "cake flour"?

Answer 1

cake flour is much finer than all purpose flour. You can use all purpose flour, but your cake will be less than perfect. There is also the problem that you do not use the same quantity of all purpose flour as cake flour. You have to use less, 2 tablespoons per cup. ***

Answer 2

Yes, cake flour is much more fine. It has been sifted more. You can use regular flour in it's place, but use a couple of tablespoons less. If the recipe calls for 2 cups of cake flour, and you want to use regular flour, just take 2 tablespoons of flour out of the 2 cups.

Answer 3

there is a big dirrerence between the two. Cake flour is very light almost airy while bread flour is heavy and feels thick. You can use an all-purpose flour which has the texture for cakes and the weight for making bread. I use all-purpose for everything and I do alot of baking. I use Five Roses Flour all the time and nothing else. It's all to you own taste.

Answer 4

Cake flour is made from softer wheat than all purpose flour - it has less protein and less gluten - it is also finer. Bread flour for example is high in gluten - you need the rubbery gluten to allow the dough to stretch when rising. All purpose flour has more gluten than cake flour. Not only should you use a bit less and sift it very well, you should be very careful when mixing it in - to much stirring or beating will make your cake tough.

Answer 5

Cake flour is soft wheat flour with a lower protein content than all-purpose; it produces a tender, delicate crumb in cakes. Substitue all-purpose for cake flour by using 2 tablespoons less all-purpose per cup.

Answer 6

I think cake flour is a softer, more sifted flour. You could sift your regular flour a few times and have the same thing most likely.

Answer 7

Cake flour has a lower protein content making it a softer wheat. It is used in cakes like Chiffon & Angel Food cakes. It is usually used when a tender, more delicate texture is desired.

Answer 8

Yes. But not enough of one unless your a baker. I always used regular flour. There is a BIG difference in regular flour and self-rising though.

Answer 9

USE 2 TABLESPOON LESS OF REGULAR FLOUR PER CUP
FOR EVERY CUP OF REGULAR TAKE OUT TWO TABLESPOONS OF FLOUR

Answer 10

helpful, yet you undergo in strategies how scrumptious those muffins have been earlier you "went vegan"? nicely they at the instant are not likely to flavor as solid now. Google vegan muffins and verify out the recipes and you will see what I advise. i circulate to have a chew of Decadent Chocolate Torte I basically made.