Cake Flour

yes pastry flour can be baked with cake flour its all flour isn't .

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 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.

Yes, check in the baking aisle next to the four.

Unless the recipe states plain flour I always use self raising and no baking soda or powder is needed. Get the proprtions correct and whisk well (this determines the body of your cake), the lighter it is the better it rises and is fluffy and melts in the mouth.

Bread flour has more gluten than cake flour. Gluten is the protein in flour that produces elastic, stretchy dough and chewy breads.

Yes, you can use cake flour for frying, but it may not yield the best results. Cake flour has a lower protein content than all-purpose flour, which can result in a less crispy coating. If you choose to use cake flour, consider combining it with a higher-protein flour or adding cornstarch to improve the texture of the fried food.

That is about 3/5 of a cup.

The cake can still work out, but you won't have been able to beat air into the eggs so the cake may not rise properly.

Cake flour clumps more easily than bread flour because it has a lower protein content and a finer texture, which makes it more prone to absorbing moisture and sticking together. When you grab a fistful of cake flour, the fine particles can compact and form clumps due to their increased surface area and the presence of starch. In contrast, bread flour, which has a higher protein content and coarser texture, is less prone to clumping under similar conditions.

1987

You can find just about anything at AJ's Market.

It's possible to use cake flour to cover chicken meat, and then fry it for a home-made crunchy layer. It'll be a little more sweet then ordinary flour, though, so you may want to balance this out by adding more spices and salt through the flour.

Then, crack a few eggs in a bowl, run the pieces of chicken meat through it, and then put it in the bowl with the flour. Make sure each piece of meat is well covered, and then fry it.

yes, it does...it always has

No, cake flour is much finer, giving cakes light texture. You would be better of substituting regular all purpose flour

Yes, all cake flour is the same. They are just different brands.

Usually, cake flour has less gluten in it so the finished product will be lighter in texture. Some recipes need the gluten.

Cake flour has less protein than all-purpose flour not less gluten. If you are baking for someone who needs gluten free, Cake flour will not help. You will need a combination of tapioca flour, potato starch, xanthum gum, rice flour, and possibly others. There is also a product called Bob's Red Mill all-purpose Gluten free flour that works pretty well as a replacement to regular flour.

Google returns an ad showing them being offered in 1932.

Characteristic of cake flour