Can I substitute cake flour for all purpose flour?

It will work fine for donut holes. Or, if you have cornstarch, for every cup of cake flour, use 1 cup AP flour minus 3 TBSP, replace that 3 TBSP with 3 TBSP cornstarch. It will behave almost exactly the same.

Cake Flour Donuts

All purpose flour as the name implies is good for general all purpose use. Most recipes for household are fine with all purpose flour because it would be to impractical for most households to keep a stock of bread flour, cake flour, pastry flour etc but do not expect to get PERFECT results.

The cake flour in a recipe would result in a more tender and light crumb more like a cake than the chewier texture of a traditional donuts. I take it that your recipe calls for the donuts to be baked and your leavening agent is baking powder? If the donuts are to fried, I would think that all purpose flour would even be a better flour to use especially if you are using yeast in the recipe as most traditional recipes for donuts would call for.

You need to use all cause flour for close to whatever if you find yourself baking, nonetheless, for fine results, use a flour sifter and sift it into the bowl, add dry parts and sift all of them collectively once more. That you could simply scoop and sift into the identical bowl. Cake flour is lighter, which makes it possible for more air, which makes it easier for the cake to rise. Sifting will permit air in and do basically the identical factor. Cake flour is invariably better (sift it, too),however unless you are in a bake off, i would no longer fear an excessive amount of about it.

Cake four has less gluten, for lighter, more delicate pastries and cakes. At the other end is bread flour which has more gluten for more rise with yeast. All purpose flour is a compromise. It will work for either pastries or bread, but it's not optimum.

So you can use AP flour but your doughnut holes will be slightly chewier. Nobody will notice. 8^)

All purpose is fine. If you want to sift it a couple of times, it will become lighter and more of a cake flour consistency. No need to buy fine, pre-sifted flour.

Using all-purpose flour would be fine.

In this case no. All purpose flour has a leavening agent in it cake flour does not.

Yep, just sift it first.