All purpose Vs. Cake flour?!
Answers:
Best Answer - Chosen by Voters
I've never used cake flour even when the recipe calls for it.
My cakes are outstanding.
In a pinch a substitute can be made with ? cup sifted bleached all purpose flour and two tablespoons of cornstarch.
No matter what you do though, the protein or gluten levels will be higher. More gluten, more structure, less crumb. Cake will be slightly tougher.
Cake flour has 50% less gluten than all purpose. (8% as opposed to 12%)
- chef instructor
all purpose is just that and can be used as a bread, cake or pastry flour . extra sifting will make it more like the pastry but generally not necessary. Bread flour is made from hard wheat and pastry from soft wheat all purpose is a blend of both. Self rising has baking powder added .
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The protein is different in cake flour than all purpose flour. You can substitute at your own risk
http://bakingbites.com/2007/05/subbing-a…