I think the addition of starch to a recipe keeps the gluten in the flour from activating or not as much so the end product is more tender. Corn starch should have the same affect.
Yes, but you would need to replace it with something else of similar consistency or purpose so that the cake still will come out right.
Yes, in a pinch you can fake the higher starch-to-protein ratio of cake flour by mixing a couple of tablespoons of corn starch per cup of all purpose flour.
To substitute all-purpose flour with cake flour in a cake recipe, use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour. This will help make the cake lighter and more tender.
To substitute 1 cup of all-purpose flour with cake flour in a recipe, use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour called for in the recipe.
There are several variations for a cake recipe. To make a chocolate potato cake, you would need flour, butter, eggs, milk, potato, oil, sugar, baking soda, and salt. You can find many solid cake recipes online to use as standard, and you can easily incorporate potato in the recipes which don't have it.
To substitute all-purpose flour for cake flour in a recipe, use a ratio of 1 cup of all-purpose flour minus 2 tablespoons for every 1 cup of cake flour called for in the recipe. This will help mimic the lower protein content of cake flour and result in a lighter texture in your baked goods.
When you add flour to a cheesecake recipe or see a recipe that calls for flour, the purpose is to adjust the texture and the way the cheesecake is baked. When there is flour or another starch present in a cheesecake it makes the texture denser and more cake-like. When there isn't a starch present in a cheesecake, this is the kind of recipe where usually it calls for a spring form pan, a water bath and lower temperature and this often will result in a smooth and creamy texture.
Yes, you can substitute all-purpose flour for cake flour in a recipe, but the texture of the final product may be slightly different due to the differences in protein content between the two types of flour.
looking for a cake recipe using mealies but no eggs
it depends on what company flour, your better off sticking withe the cake flour, your cake might go flat if u us e the wrong type
Cake flour is much finer. Sometimes it is combined with baking powder, so you have to check the box on the brand you buy because you won't need to add the baking powder in the recipe if the brand contains it. Cake flour gives a much lighter texture. If you need to substitute all purpose flour for cake flour, then use 1 cup minus 2 Tbsp. of all purpose flour for every cup of cake flour called for in the recipe.
There is no recipe