2006-10-10 08:06:09 · 7 answers · asked by tony1z 2 in Food & Drink ➔ Cooking & Recipes
To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own - one cup sifted cake flour can be substituted with 3/4 cup (84 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.
2006-10-14 01:52:04 · answer #1 · answered by Massiha 6 · 0⤊ 1⤋
If your recipe calls for cake flour and you only have all purpose.
Then simply remove two tablespoons of flour for each cup and add one tablespoon of cornstarch for each cup.
Your recipe should come out just fine
2006-10-10 09:50:17 · answer #2 · answered by freaky gardener 4 · 0⤊ 0⤋
Cake flour has less gluten. Anything else is an uninformed guess.
2006-10-13 17:03:58 · answer #3 · answered by Anonymous · 0⤊ 0⤋
The difference is in the amount of protein they contain. Proteins in food create structure, therefore since cake four has a lower protein content than AP it has less potential to create a structure aka chewiness. You can actually feel the difference with your finger tips.
2006-10-10 08:16:56 · answer #4 · answered by Anonymous · 0⤊ 0⤋
cake flour has less of the gluten protein.
Least to most: cake->AP->bread
2006-10-10 08:13:49 · answer #5 · answered by feanor 7 · 0⤊ 0⤋
cake flour is more finely milled.
2006-10-10 08:08:45 · answer #6 · answered by Anonymous · 1⤊ 0⤋
The amount of times it has been sifted
2006-10-10 08:13:59 · answer #7 · answered by The Squirrel 6 · 0⤊ 0⤋