Yes. To substitute plain flour for cake flour, use 1 Tablespoon LESS all-purpose flour in each cup of cake flour called for in the recipe.
the best substitute for cake flour is 2 cups minus 2tablespoons flour plus 2 tbs cornstarch.
Yes; To substitute cake flour with ap flour use 1 cup plus 2 tablespoons cake flour for every 1 cup of ap flour
yes enriched flour can be substituted for all purpose flour in a cake
You can use cake meal as a substitute for flour.
You still use a cup of cake flour for 1 cup regular flour.
You can substitute cake flour for all purpose flour in any carrot cake recipe, but a carrot cake is so heavy just because of the carrots, cake flour won't give you any advantages.
No, cake flour is much finer, giving cakes light texture. You would be better of substituting regular all purpose flour
Yes, but the regular flour should be sifted and reduced by one tablespoon per cup.
Generally you can, yes.
The standard conversion is one cup all-purpose flour, less two tablespoons, for cake flour. For the opposite, the standard conversion is one cup plus two tablespoons cake flour for all-purpose 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.
omit any baking powder from the recipe
for every cup of all purpose you need use a cup of cake flour and add 2 tablespoons
No, cornflour would not be a good substitute for wheat flour in cakes. The cornflour would produce a very different taste and texture than the whet flour, and the resulting cake probably would not look or taste as it should.
No, not without changing the final product. Bread flour has a higher gluten content, to give bread dough good elasticity, good rising and a bread-like texture when baked. Cake flour is exactly the opposite, with lower gluten content, to reduce elasticity and to have a tender, crumbly texture when baked.
Cake flour has less gluten in it. Gluten is in wheat flour. It is what gives bread it's texture and structure. cake flour is a soft summer wheat as is pastry flour regular flour and bread flours are a winter wheat a lot more gluten Cake flour is softer and more refined than all purpose flour, if the recipe calls for cake flour then do not substitute for if you do the results will not be the same.
It depends, you can use corn flour, rice flour, or even vanilla cake mix as a flour if you are making cookies :)
Spelt works well in place of regular wheat flour and is Gluten-free.
Ground up nuts (e.g almonds, hazelnuts) can be used to substitute up to 1/4 of the flour quantity. However there is nothing which will completely substitute wheatflour, since it has a very unique set of properties which make it good for baking. If for some reason you cannot use flour, it is best to find a flour-free recipe rather than try to adapt a recipe to be flour-free.
Yes, you can substitute plain flour for self raising flour. However, you will have to use a raising agent as well, such as baking powder, otherwise the cake won't rise.