Brodie makes a self-rising flour specifically for cakes and pastries. The major difference between all-purpose flour and cake and pastry flour is that one is finer and because you do not need the same amount of gluten in cakes it can produce a finer lighter cake. Good luck!
no
It is a type of flour with a particularly low gluten and protein content. As it is not available it the UK, the best substitute is a cup of plain flour with 2 tbl cornflour added (using this ratio of flour:cornflour to replace the quantity of cake four in the recipe).
cake flour
Whole meal can be used in cake baking. But it produces a heaver, less tender cake than white cake flour.
Flour
With most flours if it doesn't specifically say "cake flour" on the package, then it is not the same as cake flour. But you can substitute plain (not self rising) flour for cake flour. For each cup of cake flour called for in the recipe, use one cup minus two tablespoons plain flour, and sift it at least twice (after measuring). White Lily says you can substitute their flour for "cake flour" without making any changes, and it does not need to be sifted. For more information on White Lily Flour see the related link below.
Cake flour is best to use for sponge cake because it is low in gluten and so produces a very tender, moist crumb.
Characteristic of cake flour
Yes. However, the texture of the final product will be denser (more like a scone or a sweet bread) than if you have used cake flour.
cake flour is another flour greatly sifted
what is cake flour because i havent heard of it or seen it
Most likely yes