One cup of all purpose flour with 2 tablespoons of cornflour added.
Characteristic of cake flour
No. Any kind of refined flour is generally not a good idea for diabetics. Refining out all the vitamins, fiber and fats just leaves the flour extremely starchy which causes a rise in blood sugar and then a heavy crash. Cake flour is superfine and thus, superbad. If you can find whole-grain cake flour (ingredients: 100% whole ___") then it's a little better, but the blood sugar reaction will still be bad.
cake flour is another flour greatly sifted
what is cake flour because i havent heard of it or seen it
yes enriched flour can be substituted for all purpose flour in a cake
yes without flour the cake wont rise.
of course no its ice cream not flour cake
Yes, all cake flour is the same. They are just different brands.
the best substitute for cake flour is 2 cups minus 2tablespoons flour plus 2 tbs cornstarch.
Generally, all-purpose flour is good. You can also use whole wheat -or multigrain flour if you wish.
For 2 cups of cake flour:1 3/4 all-purpose flour1/4 cornstarch
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.