Substituting all-purpose flour for cake flour?

Question

I know that in order to substitute all-purpose flour for cake flour, it's 3/4 cup all-purpose flour + 2 tbsp cornstarch to make 1 cup of cake flour. But I was wondering if i can use this method to make pound cake. The recipe I saw needed cake flour and pound cake needs to rise, and if i use the substitution formula for a pound cake, would it not rise?

Dottie R · Accepted Answer

I've always just used all purpose flour in pound cakes.  The eggs help it rise.

natzsm · Answer

Go ahead and use ALL PURPOSE FLOUR on a one to one ratio. It really shouldn't make much difference for a pound cake because pound cakes are not really that "light" anyway.

If you want to be strict about it though, the correct substitution is to put two tablespoons of cornstarch in a measuring cup then fill the cup with all purpose flour to make one cup cake flour.

Anonymous · Answer

You should utilize all cause flour for virtually anything if you end up baking, however, for first-rate outcome, use a flour sifter and sift it into the bowl, add dry parts and sift all of them together once more. Which you can simply scoop and sift into the equal bowl. Cake flour is lighter, which enables extra air, which makes it simpler for the cake to upward push. Sifting will allow air in and do sincerely the same factor. Cake flour is invariably higher (sift it, too),but except you are in a bake off, i would not worry an excessive amount of about it.

Greysie (: · Answer

you can always cut down the cake flour amoung by 10% and sub it with all purpose,
it should work, just make sure you dont over work the batter, otherwise itll produce too much gluten, and make sure you sift the dry ingredients

happy baking:)

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Substituting all-purpose flour for cake flour?

4 Answers