I noticed that the recipe for Black and Whites calls for equal parts of
flour and cake flour. What is cake flour? I went to the supermarket and I
only found one type of cake flour. When I looked at the incredients, they
are basically the same as flour.

Can something be replaced for cake flour? Maybe baking powder or baking
soda to give it a fluffier texture?

Thanks.

On 13-Jan-2005, "David" wrote:

I noticed that the recipe for Black and Whites calls for equal parts of
flour and cake flour. What is cake flour? I went to the supermarket and
I
only found one type of cake flour. When I looked at the incredients, they

are basically the same as flour.

Can something be replaced for cake flour? Maybe baking powder or baking
soda to give it a fluffier texture?

Thanks.

Cake flour is the lowest protein flour available and make a more tender
result; you can't add anything to any other flour to make it cake flour.
However, you can substitute all-purpose flour, the result will not be quite
as good, but will work fine. If you want to learn more about flour, check
out the information at http://www.taunton.com/finecooking/pages/c00003.asp

On 13-Jan-2005, "David" wrote:

I noticed that the recipe for Black and Whites calls for equal parts of
flour and cake flour. What is cake flour? I went to the supermarket and
I
only found one type of cake flour. When I looked at the incredients, they

are basically the same as flour.

Can something be replaced for cake flour? Maybe baking powder or baking
soda to give it a fluffier texture?

Thanks.

Cake flour is the lowest protein flour available and make a more tender
result; you can't add anything to any other flour to make it cake flour.
However, you can substitute all-purpose flour, the result will not be quite
as good, but will work fine. If you want to learn more about flour, check
out the information at http://www.taunton.com/finecooking/pages/c00003.asp

On Thu 13 Jan 2005 08:52:09p, L tittered and giggled, and giggled and
tittered, and finally blurted out...


On 13-Jan-2005, "David" wrote:

I noticed that the recipe for Black and Whites calls for equal parts of
flour and cake flour. What is cake flour? I went to the supermarket
and I
only found one type of cake flour. When I looked at the incredients,
they

are basically the same as flour.

Can something be replaced for cake flour? Maybe baking powder or
baking soda to give it a fluffier texture?

Thanks.

Cake flour is the lowest protein flour available and make a more tender
result; you can't add anything to any other flour to make it cake flour.
However, you can substitute all-purpose flour, the result will not be
quite as good, but will work fine. If you want to learn more about
flour, check out the information at
http://www.taunton.com/finecooking/pages/c00003.asp


If you substitute all-purpose flour for cake flour, in most recipes you
need to remove 2 tablespoons of flour for every cup used in the recipe. I
have also seen a recommendation to replace the 2 tablespoons of flour with
cornstarch. I have done the former, not the latter. The recipes usually
turn out okay, but using the proper flour is best.

Wayne

On Thu 13 Jan 2005 08:52:09p, L tittered and giggled, and giggled and
tittered, and finally blurted out...


On 13-Jan-2005, "David" wrote:

I noticed that the recipe for Black and Whites calls for equal parts of
flour and cake flour. What is cake flour? I went to the supermarket
and I
only found one type of cake flour. When I looked at the incredients,
they

are basically the same as flour.

Can something be replaced for cake flour? Maybe baking powder or
baking soda to give it a fluffier texture?

Thanks.

Cake flour is the lowest protein flour available and make a more tender
result; you can't add anything to any other flour to make it cake flour.
However, you can substitute all-purpose flour, the result will not be
quite as good, but will work fine. If you want to learn more about
flour, check out the information at
http://www.taunton.com/finecooking/pages/c00003.asp


If you substitute all-purpose flour for cake flour, in most recipes you
need to remove 2 tablespoons of flour for every cup used in the recipe. I
have also seen a recommendation to replace the 2 tablespoons of flour with
cornstarch. I have done the former, not the latter. The recipes usually
turn out okay, but using the proper flour is best.

Wayne

"David" wrote in message
news:YjGFd.57$cx2.37@trndny03...
I noticed that the recipe for Black and Whites calls for equal parts of
flour and cake flour. What is cake flour? I went to the supermarket and I
only found one type of cake flour. When I looked at the incredients, they
are basically the same as flour.

Can something be replaced for cake flour? Maybe baking powder or baking
soda to give it a fluffier texture?

Thanks.


* Exported from BigOven *

Cake Flour Substitute

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Info Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 ==Hint==

To make cake flour: For 1 cup cake flour, combine 3/4 cup plus 2 Tbsp
all-purpose flour with 2 Tbsp of cornstarch. From: "The Old Bear"
: Sunday, July 15, 2001 6:31 Pm


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

In article 1105701550.b80a890bf87008c310ab6b73379e08bf@teran ews,
"MOMPEAGRAM" wrote:

To make cake flour: For 1 cup cake flour, combine 3/4 cup plus 2 Tbsp
all-purpose flour with 2 Tbsp of cornstarch. From: "The Old Bear"
: Sunday, July 15, 2001 6:31 Pm


To measure more easily, put 2 tablespoons cornstarch in a 1 cup measure,
then spoon the AP flour on top to make up 1 cup.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

http://www.thecoffeefaq.com/

In article 1105701550.b80a890bf87008c310ab6b73379e08bf@teran ews,
"MOMPEAGRAM" wrote:

To make cake flour: For 1 cup cake flour, combine 3/4 cup plus 2 Tbsp
all-purpose flour with 2 Tbsp of cornstarch. From: "The Old Bear"
: Sunday, July 15, 2001 6:31 Pm


To measure more easily, put 2 tablespoons cornstarch in a 1 cup measure,
then spoon the AP flour on top to make up 1 cup.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

http://www.thecoffeefaq.com/

Wayne Boatwright wrote:
On Thu 13 Jan 2005 08:52:09p, L tittered and giggled, and giggled and
tittered, and finally blurted out...


On 13-Jan-2005, "David" wrote:


I noticed that the recipe for Black and Whites calls for equal parts of
flour and cake flour. What is cake flour? I went to the supermarket
and I
only found one type of cake flour. When I looked at the incredients,
they

are basically the same as flour.

Can something be replaced for cake flour? Maybe baking powder or
baking soda to give it a fluffier texture?

Thanks.

Cake flour is the lowest protein flour available and make a more tender
result; you can't add anything to any other flour to make it cake flour.
However, you can substitute all-purpose flour, the result will not be
quite as good, but will work fine. If you want to learn more about
flour, check out the information at
http://www.taunton.com/finecooking/pages/c00003.asp



If you substitute all-purpose flour for cake flour, in most recipes you
need to remove 2 tablespoons of flour for every cup used in the recipe. I
have also seen a recommendation to replace the 2 tablespoons of flour with
cornstarch. I have done the former, not the latter. The recipes usually
turn out okay, but using the proper flour is best.

Wayne
Ask someone at the store. In the US all supermarkets stock cakeflour.
Swans Down and SoftasSilk are two brands. It is usually packaged in a
box. Perhaps the store has it shelved near baking supplies or cake
mixes rather than next to the bags of flour.