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.
no
That depends on what kind of cake your baking. . .
White Lily primarily produces a range of flours, with their most notable offering being Southern-style all-purpose flour, which is known for its low protein content and fine texture, ideal for baking biscuits and pastries. They also produce self-rising flour, which contains baking powder and salt, making it convenient for recipes that require leavening. Additionally, White Lily offers specialty flours, including whole wheat and cake flour, catering to various baking needs.
Whole meal can be used in cake baking. But it produces a heaver, less tender cake than white cake flour.
Yes, there are recipes for flour-less cakes.
the best substitute for cake flour is 2 cups minus 2tablespoons flour plus 2 tbs cornstarch.
You need to do it with butter
Not without some form of leavening agent. If you use regular flour instead of cake flour, it will be slightly heavier in texture.
basic ingredients of a cake are: eggs,baking powder,milk,white flour
When you are baking cakes and pastries which are cream based then its must to use refined flour
If talking about Passover cake meal, yes
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.