Cake flour vs flour what kind of flour should i use?

What we know as 'regular' flour is considered to be all-purpose flour and has a slightly higher gluten content than cake flour. Higher gluten flour is good for breads because it provides the chewiness. Cakes, on the other hand, tend to be preferred as soft and delicate, hence the introduction of cake flour, which is very 'light'.

While using all-purpose flour (whose consistency is closest to pastry flour) in cakes is perfectly acceptable (even if the recipe calls for cake flour!) and works fine, if you want the very best quality cake, you should use cake flour. It's really up to you. I've used all-purpose flour in cakes for years because I didn't have access to cake flour where I lived and they were great, but if I can get a hold of the cake flour, I prefer it, since it produces a lighter, more delicate texture.

Here's a recipe which is very flexible and which I generally use for wedding cakes because it holds up well under the weight of fondant but is also simple and great for baking at home. It does require the use of a simple digital scale, but I find it is quicker and easier to measure this way even at home, versus using cups, etc. ;) Plus, you can boast that you used a 'professional' recipe. Haha.

Cream until smooth:

12 oz butter

Add and continue to mix with paddle attachment or spatula until light and fluffy (8-10 mins):

13 oz sugar

0.12 oz salt

0.25 oz vanilla

Add and mix in a little at a time:

7.5 oz eggs (one egg is usually about 1.35 oz)

Sift and add alternately with the milk:

15 oz cake flour (you CAN substitute all-purpose or pastry flour, no biggie)

0.62 oz baking powder

15 oz milk

Do not over mix, but be sure all ingredients are combined. Makes two 9 inch round cakes. Bake at 350* for 25 - 35 mins.

This recipe is easy to turn into a chocolate cake simply by substituting some of the flour for cocoa. :) Good luck!

1

Cake flour is a low-gluten flour.It's good for making sponge cakes,chiffon cakes and Swiss roll.

Pastry flour is similar to cake flour.These type of flour are suitable making soft and light-textured cakes such as sponge amd chiffon cakes,lighter cookies and butter cakes.

Pain flour is also known as all-purpose flour. It's suitable making for making puff pastry,cookies,butter cakes and pancakes and for using in cooking.

5 Things to do before you start baking

#1 +Read the recipe and understand it+

Read the recipe through and make sure you understand it before you start baking.Take note of the ingredients and equipments you'll need,and be aware of the time required for putting the recipe together,so you can plan your time.

#2 +Prepare the ingredients and equipment needed+

Make sure you've all the necessary ingredients and equipments on hand before attempting a recipe.As far as possible,always use the freshest and highest quality of ingredients you can find.Weigh th ingredients in advance.I recommend using a digital scale which enables you to measure out ingredients accurately.Some recipes require advance preparation such as bringing ingredients to the right temperature,greasing and lining cake pans,sifting flour,separating eggs yolks from egg whites,melting chocolate or butter and toasting nuts,which should be done to make the baking process smoother.Once done,you'll find that you're halfway through to completing the recipe!

#3 +Have a neat,clean work space+

To work more efficiently,you need a neat and clean work space.If your kitchen is small amd tends to become overheated like mine,expand your working area with an extra table in the dining room outside the kitchen.

#4 +Check and adjust the room temperature,if necessary+

Room temperature and level of humidity affects the outcome of your baking.If necessary,turn on your air conditioner to lower the temperature and level of humidity.

#5 +Preheat the oven and create space in the refrigerator and freezer+

Make preheating the oven before you start baking a habit.It's fine to let some cakes and cookies sit while the oven warms up,but it's always best to put them into the oven the moment the batter has been mixed.If a cake needs to be cooled down or chilled,make space in the refrigerator or freezer beforehand.

Good luck and happy baking !!

Use what your recipe calls for. You can substitute one for the other if you must, but you have to adjust the quantity. There are websites that give substitution amounts. Google "ingredient substitution".

If you want a basic cake, just google "white cake recipe" or yellow cake, or chocolate cake, whatever it is you want to make.

Whatever the recipe calls for.