Regular flour instead of cake flour?

Question

I have a recipe that calls for cake flour, but I only have regular flour. Can I just use it or is there something I need to add to the regular flour? I thought perhaps I'd have to sift it or something. Thanks!

Answer 1

Because cake flour is made from soft wheat, it is lower in gluten and protein than all-purpose flour. This makes it produce a lighter textured cake. Cake flour is also chlorinated and more finely milled than regular flour. This causes it to absorb more liquid than all-purpose flour and therefore when you use cake flour, you can use a greater amount of sugar in your recipe.

It is ok to substitute all-purpose flour when a recipe calls for cake flour, but it will affect the texture of the cake. The taste will be fine, but the cake will not be as smooth as it would have if you had used cake flour. There will also be a good chance that the cake will dip in the middle, making it harder to frost.

If all you have is all-purpose flour and you have to use it to make your cake, try a few tricks to keep the dipping to a minimum. First, reduce the sugar and the liquid in the recipe by two tablespoons. Then for every cup of all-purpose flour that you use, remove two tablespoons of flour and replace it with two tablespoons of cornstarch. The cake still won’t be quite as smooth as it would have if you have used cake flour but it will be better than if you had simply used all-purpose flour alone.

You can substitute cake flour in any recipe that calls for all-purpose flour. Just use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour that the recipe calls for.

Answer 2

Off the top of my head, there's nothing sensible I can think of that you might do to turn regular flour into cake flour. Although since cake flour is a finer grind than regular, I wonder whether whirring it in a blender would do any good...? In a jam, I've done this with granulated sugar to achieve a finer texture. It never got anywhere near as fine as powdered sugar, but it did help.

Still, your best bet is to bite the bullet and go buy some cake flour. It's commonly available, and it does make a difference in your results!

Answer 3

You should be able to substitute all-purpose flour. For every cup of cake flour, use 1 cup minus 2 tbsp of AP flour. In most recipes this does work. If it's a recipe you plan on making frequently, you can buy small bags of cake flour.

Answer 4

Usually most cake recipees ask for cake flour and not the regular flour.

It is always best to confirm fromthe recipee whether it needs cake flour or regualr flour.

Every cake recipee has a different amount of baking powder quantity requirement.

I am sorry if I am breaking your heart but please confirm from the recipee and do as it says whether regular or cake flour.

Or else if you do the wrong thing you might not get the cake you want and this will dishearten you from trying it again.

SIfting the flour helps but it does not act as an ingredient to your flour like Baking powder does.

So dear please reconfirm before you start the mixing process.

Wish you all the best.

Answer 5

You shouldn't make that substitution. Cake flour has less gluten in it than regular flour and therefore makes a lighter, fluffier finished dough. Regular flour will be heavier and "stretchier" than the cake flour will be.

Answer 6

Cake flour is lighter and finer than regular. You can use it but your baked goods will be heavier.

Answer 7

The cake generally will not rise as much. Cake ground a lot finer. It is like comparing confectionners sugar to granulated suger.

BP

Answer 8

When it comes to baking, always follow the recipe exactly.

Cooking is an art, baking is a science!